I've made butternut squash rolls before that we ate but weren't terribly excited about. This was really good though. My husband ate almost the entire loaf by himself!
Butternut Squash Bread
1 (.25 oz) pkg active dry yeast
1/4 cup warm water (110 to 115 degrees)
1/2 cup and 2 Tb mashed, cooked butternut squash
1/2 cup warm milk (110 to 115 degrees)
1 egg, beaten
2 Tb plus 2 tsp butter or margarine, melted
2 Tb and 2 tsp sugar
1/2 tsp salt
3 1/2 cups all purpose flour (I did half white, half wheat)
In bowl, dissolve yeast in warm water; let stand 5 minutes. Add squash, milk, eggs, butter, sugar, and salt; mix well. Gradually add 3 1/2 cup flour; beat until smooth. Add enough remaining flour to form soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8x4x2 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees fr 25-30 minutes or until tops are golden. Remove from pans and cool on rack.
**I only got two loaves out of this but I had one larger pan. I also froze one of them for later.
This post is linked to:
Meatless Mondays
This post is linked to:
Meatless Mondays
I love using butternut squash in anything. I am glad the bread was better than the rolls.
ReplyDeleteThanks for linking this up at MMM.