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Buttercup Squash Bread Recipe

We like this chewy, hearty bread as a substitute for white bread with holiday meals and at breakfast. My five children are grown but still live within "eating distance", so I often bake it in large quantities.

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Buttercup Squash Bread Recipe

Prep: 20 min. + rising Bake: 25 min.

Yield: 16 Servings

20 25 45

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 tablespoons molasses
1 teaspoon salt
1/2 to 1 teaspoon caraway seeds
1 cup mashed cooked buttercup squash
3 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf.

Nutritional Facts 1 serving (1 each) equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Buttercup Squash Bread in Country Woman Christmas Annual 1998, p24