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
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2 packages (1/4 ounce each) active dry yeast
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1/2 cup warm water (110° to 115°)
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1-1/4 cups mashed cooked butternut squash
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1 cup warm whole milk (110° to 115°)
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2 large eggs, beaten
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1/3 cup butter, melted
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1/3 cup sugar
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1 teaspoon salt
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7 to 7-1/2 cups all-purpose flour
Directions
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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.
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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.
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3.
Punch dough down. Shape into three loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
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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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