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Butternut Squash Bread

TOTAL TIME: Prep: 25 min. + rising Bake: 25 min. YIELD: 3 loaves.
"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."

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 whole milk (110° to 115°)
  • 2 large eggs, beaten
  • 1/3 cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 7 to 7-1/2 cups all-purpose flour

Directions

  • 1. 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.
  • 2. 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.
  • 3. Punch dough down. Shape into three loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  • 4. Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

Nutrition Facts

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

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