Butternut Squash Bread
Yield
3 loavesPrep
120 minCook
30 minReady
160 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
water
warm |
|
| 1 ¼ | cups |
butternut squash
cooked, mashed |
*
|
| 1 | cup |
milk
warm |
|
| 2 | large |
eggs
beaten |
|
| ⅓ | cup |
butter
melted |
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 7 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 296 | ml |
butternut squash
cooked, mashed |
*
|
| 237 | ml |
milk
warm |
|
| 2 | large |
eggs
beaten |
|
| 79 | ml |
butter
melted |
|
| 79 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1.7 | l |
all-purpose flour
|
|
Directions
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes.
Add squash, milk, eggs, butter, sugar and salt; mix well.
Gradually add 3½ cups flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn 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 dough down.
Shape into three loaves; place in greased 8x4x2 inch; loaf pans.
Cover and let rise until doubled, about 30 minutes.
Bake at 375℉ (190℃) F for 25 to 30 minutes or until tops are golden.
Remove from pans to cool on wire rack.
