Butternut Squash Bread
User Reviews
5
Butternut Squash Bread
Description
This Butternut Squash Bread starts by roasting butternut squash halves brushed with olive oil until soft. The flesh is mashed and measured to 1¼ cups for incorporation. Active dry yeast is activated in warm water with sugar, then combined with the squash, warm milk, lightly beaten eggs, melted butter, salt, and most of the flour. The dough is mixed until it forms a cohesive mass, then kneaded either by hand or with a dough hook until elastic.
The dough is allowed to rise before shaping into loaves and baking at 375°F until done. The bread yields a soft loaf with a subtle sweetness and moisture from the squash, complemented by a tender crumb and mild flavor suited for breakfast or snacks.
The recipe provides flexibility with bread or all-purpose flour and notes variation in loaf pan sizes. It yields three loaves, making it convenient to freeze extras. Proper cooling and airtight storage maintain freshness for up to a week. This makes a practical way to use butternut squash in yeast breads with familiar ingredients and techniques.
Ingredients
- 1 butternut squash medium
- 2 teaspoons olive oil
- 4 1/2 teaspoons active dry yeast (1/2 ounce or 2 packages)
- 1/2 cup water warm
- 1/3 cup sugar
- 1 cup milk warm
- 2 egg lightly beaten
- 1/3 cup butter melted and slightly cooled
- 1 teaspoon salt
- 7 to 7 1/2 cups all-purpose flour
Instructions
- Heat the oven to 375ºF. Line a baking sheet with foil for easy clean up.
- Cut the butternut squash in half. Remove the seeds and place cut side up on the baking sheet. Brush with the olive oil. Bake until the flesh is soft, about 45 minutes. Remove and let cool slightly before scooping the flesh into a bowl and mashing. Measure out 1 1/4 cups of the mashed squash and reserve the rest for another use.
- Combine the yeast, the water, and about a teaspoon of the sugar in the bowl of a stand mixer (or in a large bowl if making by hand). Let it sit for a few minutes until the yeast has started to foam up.
- Add the rest of the sugar, the reserved squash, milk, eggs, butter and salt and mix until combined. Add in 3 1/2 cups of the flour and mix well. Continue to add flour until the dough comes together and starts to pull away from the sides of the bowl. If using a mixer, change to the dough hook and let the dough knead for 5-6 minutes. If making by hand, pour the dough onto a lightly floured surface and knead until smooth, 7-10 minutes.
- Lightly grease a bowl and add the dough, turning once to coat. Cover with plastic wrap that has been sprayed with nonstick cooking spry and allow the dough to rise until doubled, about 1 hour.
- Punch the dough down and divide into 3 equal portions. Shape each into a loaf and place in greased loaf pans.* Cover with plastic wrap or a clean kitchen towel and let the dough rise again until doubled, 30-45 minutes.
- Preheat the oven to 375ºF. Bake until the loaves are golden brown, about 20-25 minutes. Allow the bread to cool in the pans for 15 minutes, then remove to a cooling rack to cool completely.
Notes
- Both 9x5-inch and 8.5x4.5-inch loaf pans can be used with good results.
- Bread flour can substitute all-purpose flour if preferred.
- This recipe yields three loaves; fully baked bread freezes well for up to 3 months. Thaw wrapped at room temperature.
- Store leftovers airtight for 5-7 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3loaves, 12 slices each
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 125kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 15mg | 5% |
| Sodium | 81mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
