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Butternut Squash Bread

 Butternut Squash Bread
"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."
48 ServingsPrep: 25 min. + rising Bake: 25 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/4 cups mashed cooked butternut squash
  • 1 cup warm milk (110° to 115°)
  • 2 eggs, beaten
  • 1/3 cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 7 to 7-1/2 cups King Arthur Unbleached All-Purpose Flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add squash, milk,
  • eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups
  • flour; beat until smooth. 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 grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Shape into three loaves; place in greased 8-in. x
  • 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 25-30 minutes or until tops are golden. Remove
  • from pans to cool on wire racks. Yield: 3 loaves.

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Butternut Squash Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 92 calories, 2 g fat (1 g saturated fat), 13 mg cholesterol, 68 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.