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:


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


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”