So, I like to read the newspaper in the morning while I eat my breakfast, and usually I pass over the recipe section, because I figure I don't usually have time to try something new. But as we grew butternut squash this most recent gardening season I thought I would try this Butternut Squash Bread Recipe. Anyway it was a big success and I made it for my family while I was up in WA. They loved it. So I thought I would post it on my blog! Enjoy!
Butternut Squash Yeast Bread
(From Taste of Home Magazine)
3 Pkg. Dry Yeast
1/2 C warm water
2 T. sugar
2 1/2 C. mashed cooked butternut squash. (baked squash in oven, cut in half, remove seeds, and place down in an inch of water)
2 C. warm milk
2/3 C. packed brown sugar
2/3 C. butter, softened
2 eggs, lightly beaten
3 t. salt
13 C. all purpose flour
In a large mixing bowl, dissolve yeast in warm water. Add sugar. Let stand for 5 min. Add the squash, milk, brown sugar, butter, eggs and salt. Mix well. Add 6 C. of flour. Beat on med. speed for 3 min. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth about 10 min. 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 down. Divide into three portions; shape into loaves. Place in three greased loaf pans. Cover and let rise until doubled about 45 min.
Bake at 350 for 35 to 40 min. or until golden brown. Cool for 10 min. before removing from pans. Yield: 3 Loaves
(I actually got 4 loaves out of it)