Author: Launi

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).

Buttercup Bread

 

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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.

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