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Buttercup Yeast Bread Recipe

Buttercup Yeast Bread Recipe photo by Taste of Home

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Just by tasting it, you’d never know there was squash in this delicious, fluffy bread. People love the colorful slices, even though they have a hard time guessing where the pretty orange tint comes from! —Kelly Kirby Westville, Nova Scotia

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Buttercup Yeast Bread Recipe

Prep: 40 min. + rising Bake: 35 min. + cooling

Yield: 48 Servings

40 35 75

Ingredients

3 packages (1/4 ounce 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 2% milk
2/3 cup packed brown sugar
2/3 cup butter, softened
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 and about 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough 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-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 174 calories, 3 g fat (2 g saturated fat), 17 mg cholesterol, 183 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Buttercup Yeast Bread in Taste of Home October/November 2006, p39

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Reviews for Buttercup Yeast Bread

Buttercup Yeast Bread

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Reviewed on Nov. 29, 2012 by pagunning

I've made this recipe twice now, with butternut squash, and everyone seems to like it...even people who don't like squash. It makes a very moist mild tasting bread. I made 3 loaves and a 9 x 9 in. pan of 9 dinner rolls out of one recipe. Enough for us and some to share with friends.

Reviewed on Oct. 15, 2012 by PatWTS

Absolutely delicious. I only used about 12 cups of flour and it makes 4 loaves of bread. It will be added to my list of favorites!

Reviewed on Sep. 13, 2012 by ferrari_chik

This bread is so good! I like to eat it warm with butter & honey or make sandwiches with it after it's cooled. My 2 boys & my daycare children are also fans. I've made it with pumkin as well. It tastes better with squash but makes fantastic french toast!

Reviewed on Jan. 18, 2012 by jessicabaksis

I am so glad to have found this recipe. I had it on a clip and keep card from the Oct/Nov 2006 Taste of Home magazine, but I'd somehow missplaced it. This bread is so delicious. I've even used pumpkin in place of the buttercup squash. My family loves it.

Reviewed on Apr. 13, 2010 by cheriwinkle

I first made this for a company Christmas party and everyone raved about it! Absolutely excellent! (I used frozen squash.)