Print Options

 
 
 Print

Butternut Squash Bread Recipe

"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min. YIELD:48 servings

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 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 8-in. x 4-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. Yield: 3 loaves.

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.