A good baked butternut squash bread recipe appears in an issue of Taste of Home magazine, and follows a normal procedure for making bread except that it incorporates cooked squash. Yeast is used to help the bread rise, and then the bread is baked in the oven, ultimately yielding three loaves.
Butternut Squash Bread Recipe
This recipe for butternut squash bread makes three loaves with a total of 48 servings. Each serving has 92 calories. Allow bread to cool before serving.
Prep Time: 25 min.
Cook Time: 25 min.
Ready In: Approximately 2 1/2 hours
- 2 packages of active dry yeast
- 1/2 cup warm water, heated to 110 to 115 degrees
- 1 1/4 cups cooked butternut squash, mashed
- 1 cup warm milk, heated to 110 to 115 degrees
- 2 eggs, beaten
- 1/3 cup melted butter
- 1/3 cup sugar
- 1 teaspoon salt
- 7 to 7 1/2 cups all-purpose flour
- Combine the ingredients
- Knead the dough
- Punch down the dough
- Bake the bread
Dissolve the yeast in the warm water. Add in the remaining ingredients except for the flour. Pour in flour slowly, gradually adding 3 1/2 cups of flour then more until it creates a dough.
Put the dough on a surface coated with flour and knead it until it is smooth and stretchy. Place it into a greased bowl and turn the dough inside of the bowl so it is coated. Cover the bowl and put it in a warm place so it can rise, for about an hour.
Break up the dough so there are three pieces of dough to make three loaves. Put each section of dough into an oiled loaf pan measuring 8 inches by 4 inches. Cover all three loaves, then wait 30 minutes for them to rise more.
Put the three loaves in an oven preheated at 375 F for up to 30 minutes, then let them cool before serving.