Buttercup Squash Bread
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.
16 ServingsPrep: 20 min. + rising Bake: 25 min.
- 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
- 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.