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Buttercup Yeast Bread
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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 milk
2/3 cup packed brown sugar
2/3 cup butter, softened
2 eggs, lightly beaten
3 teaspoons salt
13 cups all-purpose flour
In a very large mixing 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
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. x 3-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
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |