November 9, 2009 – Buttercup Squash Yeast Bread
Remember it was a bumper year for squash? Linda ran across a bread recipe that makes a beautiful moist yeast bread with an orange tint.
The loaves were devoured quickly. Here’s the recipe:
Ingredients
3 packages (1/4 oz each) active dry yeast
1/2 cup warm water (110 to 115)
2 Tablespoons sugar
2 1/2 cups mashed cooked buttercup or butternut squash
2 cups milk
2/3 cup packed brown sugar
2/3 cup softened butter
2 eggs, lightly beaten
3 teaspoons salt
13 cups all-purpose flour
Directions
In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt; mix well. Add 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9 x 5 inch loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool.
one year ago…”Ornamental Kale”
4 Responses to “November 9, 2009 – Buttercup Squash Yeast Bread”
K @ Prudent and Practical says:
November 11, 2009 at 12:00 am
Those loaves look delicious! How did they taste? Can you taste the squash in them? I’ll have to try this recipe out.
Susan says:
November 11, 2009 at 6:35 pm
That bread looks gorgeous. Thanks to the geese weeding out the squash sprouts we only got two butternut squashes– but we may have to try that recipe with our little pie pumpkins.
highhopesgardens says:
November 11, 2009 at 7:57 pm
The bread was very good. It was light in texture and somewhat sweet. We liked it toasted for breakfast. You can’t really taste squash. I would recommend, however, that you use this recipe to make 4 loaves rather than 3. They were VERY big loaves.
Mike says:
November 22, 2009 at 8:19 pm
We made this bread tonight. It is very good. Can not really taste the squash but the color and texture are great. Hard to beat home made bread. We were short a bread pan, so we put the rest in a muffin pan. Made 12 nice muffin size pieces that will go great with breakfast. Thanks for the recipe.