Butternut Squash Bread
Submitted by sass_ee40
Soft, golden yeast bread made with mashed butternut squash, butter, and milk. This recipe yields three gorgeous loaves with a tender crumb and subtle sweetness from the squash.
YIELD
3 loavesPREP
120 minCOOK
30 minREADY
160 minMashed butternut squash does something magical to bread dough.
It adds a golden color, a soft and pillowy crumb, and a gentle sweetness that makes every slice feel like fall.
This yeasted recipe makes three full loaves, so you’ll have plenty to share (or freeze for later).
The dough comes together simply with warm milk, melted butter, eggs, and a good kneading session before two easy rises do the rest of the work.
Pro Tips
- Make sure your mashed squash is well-drained; excess moisture will make the dough sticky and hard to work with
- Water temperature matters for yeast: aim for 105-110 degrees, warm to the touch but not hot
- These loaves freeze beautifully wrapped in foil and then in a zip-top bag for up to 3 months
- For extra flavor, brush the tops with melted butter as soon as they come out of the oven
Ingredients
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 8×4×2 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.
Comments
