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Buttercup Yeast Bread

Buttercup Yeast Bread
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
48 ServingsPrep: 40 min. + rising Bake: 35 min. + cooling

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.
© Taste of Home 2013

2 of 2

Buttercup Yeast Bread (continued)

Directions (continued)

  • Yield: 3 loaves (16 slices each).
Nutrition 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.
© Taste of Home 2013