Butternut Squash Yeast Bread

  • 2 pkgs active dry yeast (the .25 ounce size)
  • 1/2 cup water, warmed to 110 to 115 degrees, use thermometer to test
  • 1 1/4 cups butternut squash puree
  • 1 cup milk, warmed to 110 to 115 degrees, use thermometer to test
  • 2 eggs, beaten
  • 1/3 cup butter or margarine, melted
  • 1/3 cup sugar
  • 1 tsp salt
  • 7 cups all-purpose flour (divided, more or less)

In a large glass mixing bowl, stir the yeast gently into the water, then let stand for 5 minutes, undisturbed.
To the bowl, add the squash, milk, eggs, butter, sugar and salt and stir together until blended well.
Slowly start sprinkling in about half the flour, mixing as you add it, until smooth.
Continue slowly adding some of the remaining flour until you can form a soft dough. (This may or may not take up the rest of the flour.)
Remove the dough to a work surface sprinkled with flour and start kneading until the dough is smooth and elastic.  Work the dough for about 5 to 8 minutes.
Place the dough ball into a bowl that’s been lightly coated with butter or cooking oil, then with your hands, gently smooth butter or oil over the top of the dough ball.
Cover with a clean towel and set in a warm place in the kitchen and leave undisturbed for about 1 hour or until the dough has risen to about twice the size.

Punch the dough down and divide into 3 equal parts; work briefly into loaf shapes and place each one into a greased loaf pan; cover all with clean towels and let rise again in warm area, undisturbed, for about 30 minutes, until doubled in size.

Preheat oven to 375 degrees.

Bake risen loafs for 25 to 30 minutes or until top is golden brown and you hear a somewhat hollow sound when you tap the loaves on top.

Remove to wire rack and let cool in pan for 5 minutes, then tip bread out onto wire racks to cool completely.

For shiny crust, lightly brush tops with a little butter or margarine while the bread is still warm.

Note: click on this link to learn how to make buttermilk squash puree.

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