Butternut Squash Bread
"My friend Debbie shared this recipe with me years ago. When my husband first tried her bread, he had said to me "Why can't you make squash taste like this." This has become a keeper at our house."
photo by Dine Dish
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Yields:
-
3 loaves
ingredients
- 2 packages active dry yeast
- 1⁄2 cup warm water
- 1 1⁄4 cups mashed cooked butternut squash
- 1 cup warm milk (110 to 115 degrees)
- 2 eggs, beaten
- 1⁄3 cup butter or 1/3 cup margarine, melted
- 1⁄3 cup sugar
- 1 teaspoon salt
- 7 - 7 1⁄2 cups all-purpose flour
directions
- In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
- Add squash, milk, eggs, butter, sugar and salt; mix well.
- Gradually add 3 ½ 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 6-8 minutes (5 mins in the mixer).
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled, about 1 hour.
- Punch dough down.
- Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
- Cover and let rise until doubled about 30 minutes.
- Bake at 375 for 20 minutes or until tops are golden.
- Remove from pans to cool on wire racks.
Questions & Replies
-
can you use hubbard squash in stead of butternut? -
Why does the recipe call for 7-7 1/2 cups flour but only uses 3 1/2 cups? -
can gf ap flour be used? -
Do you think this recipe could be adapted for a bread machine
Reviews
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This bread is both delicious and beautiful. It reminds me of brioche, only easier to make. It was moist without being soggy or mushy in any way (the way a quick bread can). It was a good, simple yeasty bread with only the slightest hint of sweetness. This recipe is definitely a keeper. I personally had trouble getting the loaf to come out of the (greased) pan, so next time, I intend on lining the pan with parchment paper. -
This was my first time ever to make bread with yeast; I've only attempted the sweet breads before that don't require yeast (i.e. banana bread, pumpkin bread). I didn't know what to expect as far as flavor, but very pleased with the result. The squash doesn't add any flavor to the bread; it comes out tasting like the plain loaves that my mom made at home during my childhood, but it definitely makes it more moist than a regular bread recipe. And I like knowing that I'm getting my DH & DD to eat more veggies! I've never had challah, so I can't compare that as the other reviewers did. Overall, this was an easy recipe to follow, and tastes very good. -
I must say this a very forgiving recipe. Made it yesterday in my mixer. To make a very long story short. Did everything & had put the dough into bowl for 1st rise,when I discovered I had flour left over & had not put in the milk. So I took DOUGH out of the bowl put in the milk & remaning flour mix again, put back into bowl for the rise, then into pans, rise again then baked. YAHOO!!!BREAD WAS PERFECT. So for those who are not bakers this is "IT". bread was very tender & "WONDERFUL. Even f you make a mistake don't fret. I'm 74, & a wonderful bake....PLEASE TRY IT..... Pat in Tucson
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What a fantastic bread! You can either impress your friends as it sounds like a gourmet bread, or not tell your family and they'll have eaten more veggies the sneaky way lol.<br/><br/>Bread was moist, outside looked like a perfect artisan bread. I didn't have the smaller loaf pans so I split the recipe into 2 - 9"x5.5" pans. Baked for 30 minutes & turned out beautifully. Thanks for sharing the recipe :)
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My husband really liked this bread. I halved the recipe because that's how much squash I had, but it took way more flour than what half would have been. I mixed it in my bread machine, so maybe that's why. It came out great, though, and I agree that it tastes like challah.
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RECIPE SUBMITTED BY
lisar
Provo, Utah
