- 2 packages (1/4-ounce each) active dry yeast
- 1 cup warm milk (110° to 115°)
- 4 to 5 cups all-purpose flour
- 2 cups whole wheat flour
- 2 cups mashed winter squash
- 1/4 cup sugar
- 2 tablespoons butter or margarine, softened
- 2 teaspoons salt
- In a large mixing bowl, dissolve yeast in warm milk. Add 2 cups all-purpose flour, whole wheat flour, squash, sugar, butter and salt; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn out onto a floured board; knead until smooth and elastic, about 6 to 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 the dough down. Shape into two loaves and place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 30 to 35 minutes. Remove from pans to cool on a wire rack. Yield: 2 loaves.
Reviews forWinter Squash Bread
"Wonderful bread! I meant to review this when I first made it, but I forgot. I just finished the second loaf that I had sliced and put in the freezer. I used molasses instead of sugar, and that gave the bread a nice "mellow" color. I also added 1/2 cup multi-grain cereal and 1 cup of pumpkin seeds to the mix. I used vegetable oil instead of butter. Will definitely make this again. It made delicious toast!!!"
"What a wonderful recipe! I don't make homemade bread very often, but this recipe was easy to work with and the results were absolutely delicious! Even though my husband is not a huge fan of whole wheat, he had 3 pieces of bread for supper and told me he was glad the recipe made 2 loaves. I will definitely be making this again!"
"This was such a wonderful tasteing bread. My husband and I ate half a loaf when it first came out of the oven. It was great in sandwiches and toasted. I even froze one loaf for later on, and it was just as tasty as fresh. Glad I tried this...thanks for the recipe! I would give 5 stars, but I don't seem to have any stars to click on ;-("