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Buttercup Squash Bread

Name: Buttercup Squash Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 loaf.
Cuisine: Europe, German
Ingredients: 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

1 review

Test Kitchen Approved

Total Time

Prep: 20 min. + rising Bake: 25 min.

Makes

1 loaf

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.

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Ingredients

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

Directions

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 9x5-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.

Buttercup Squash Bread

Total Time

Makes

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