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
- 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 large eggs, lightly beaten
- 3 teaspoons salt
- 13 cups all-purpose flour
- 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 9x5-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).
Originally published as Buttercup Yeast Bread in Taste of Home October/November 2006, p39
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