Butternut Squash Bread
Ready In: 2 hrs 20 mins
Yields: 3 loaves
Ingredients
- 2 packages active dry yeast
- 1⁄2 cup warm water
- 1 1⁄4 cups mashed cooked butternut squash
- 1 cup warm milk (110 to 115 degrees)
- 2 eggs, beaten
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1⁄3 cup sugar
- 1 teaspoon salt
- 7 -7 1⁄2 cups all-purpose flour
Directions
- In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
- Add squash, milk, eggs, butter, sugar and salt; mix well.
- Gradually add 3 ½ cups flour; beat until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer).
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled, about 1 hour.
- Punch dough down.
- Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
- Cover and let rise until doubled about 30 minutes.
- Bake at 375 for 20 minutes or until tops are golden.
- Remove from pans to cool on wire racks.
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