Buttercup Bread

I loved the idea of a bread made with Butternut Squash–especially when no one can tell  it’s in there. So fluffy and tender—all the while also being very sneaky indeed. Sneaky bread.

Doesn’t that just make you want to eat it?

Heh, heh.

Buttercup Bread

Ingredients

3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 tablespoons sugar
2-1/2 cups mashed cooked buttercup or butternut squash
2 cups milk
2/3 cup packed brown sugar
2/3 cup butter, softened
2 eggs, lightly beaten
3 teaspoons salt
13 cups all-purpose flour

Directions

In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt; mix well. Add 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (16 slices each).

This recipe was found in Taste of Home Magazine.

Buttercups–the NON-edible kind!  :]

Buttercup Bread
 
Ingredients
  • 3 packages (1/4 ounce each) active dry yeast
  • ½ cup warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2-1/2 cups mashed cooked buttercup or butternut squash
  • 2 cups milk
  • ⅔ cup packed brown sugar
  • ⅔ cup butter, softened
  • 2 eggs, lightly beaten
  • 3 teaspoons salt
  • 13 cups all-purpose flour
Instructions
  1. In a very large bowl, dissolve yeast in warm water.
  2. Add sugar; let stand for 5 minutes.
  3. Add the squash, milk, brown sugar, butter, eggs and salt; mix well.
  4. Add 6 cups flour.
  5. Beat on medium speed for 3 minutes.
  6. Stir in enough remaining flour to form a soft dough.
  7. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes.
  8. Place in a greased bowl, turning once to grease top.
  9. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  10. Punch dough down.
  11. Divide into three portions; shape into loaves.
  12. Place in three greased 9-in. x 5-in. loaf pans.
  13. Cover and let rise until doubled, about 45 minutes.
  14. Bake at 350° for 35-40 minutes or until golden brown.
  15. Cool for 10 minutes before removing from pans to wire racks to cool completely.

9 Replies to “Buttercup Bread”

  1. Thanks for sharing some with us. It really was so delicious and besides that is was one of the prettiest breads I’ve ever seen. It’s always fun to try something new.

  2. Yeah, it scared me at first because it was slow to rise on the first hour. But it did just fine in the end. So fun to see the kids loving it when they didn’t think they would.
    The guys are eating it absolutely plain–without butter even. The bald kid says “it’s good all by itself.”

    Sounds like a win to me! Thanks so much for being with us…we love you!

  3. Yum… so good! I didn’t notice the butternut squash in there one bit. Didn’t change the texture or anything!

    Question though–why do you call it Buttercup bread when it’s made out of butternut squash?

  4. This bread was GREAT!!! *:D* I love trying all the yummy creations you find! It was nice to eat and give to Baby Chomp because I knew it was better for us than just regular bread so YAY!!! Thanks!!!

  5. I really had been looking for techniques for my very own web site
    and noticed your own post, “Buttercup Bread |”, do you mind in
    cases where I actually start using a bit of of your concepts?
    Appreciate it ,Randi

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