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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaves 558g Recipe makes 3 loaves) |
||
| Calories 1469 | ||
| Calories from Fat 268 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.9g | 45% | |
| Saturated Fat 16.3g | 81% | |
| Monounsaturated Fat 7.8g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 206mg | 68% | |
| Sodium 1018mg | 42% | |
| Potassium 784mg | 22% | |
| Total Carbohydrate 257.4g | 85% | |
| Dietary Fiber 10.0g | 40% | |
| Sugars 24.5g | ||
| Protein 39.6g | 79% | |
Butternut Squash Bread
By: Ridgely
Feb 21, 2005
My friend Debbie shared this recipe with me years ago. When my husband first tried her bread, he had said to me "Why can't you make squash taste like this." This has become a keeper at our house.
3 loaves
Ingredients
- 2 packages active dry yeast
- 1/2 cup warm water
- 1 1/4 cups mashed cooked butternut squash
- 1 cup warm milk (110 to 115 degrees)
- 2 eggs, beaten
- 1/3 cup butter or margarine, melted
- 1/3 cup sugar
- 1 teaspoon salt
- 7-7 1/2 cups all-purpose flour
Directions
1
In a mixing bowl, dissolve yeast in water; let stand 5 minutes.2
Add squash, milk, eggs, butter, sugar and salt; mix well.3
Gradually add 3 ½ cups flour; beat until smooth.4
Add enough remaining flour to form a soft dough.5
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer).6
Place in a greased bowl, turning once to grease top.7
Cover and let rise in warm place until doubled, about 1 hour.8
Punch dough down.9
Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.10
Cover and let rise until doubled about 30 minutes.11
Bake at 375 for 20 minutes or until tops are golden.12
Remove from pans to cool on wire racks.
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Browse similar recipes by category
- Course > Breads > Yeast
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 4 hours
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: CongoGirl
On Jan 12, 2009
My husband really liked this bread. I halved the recipe because that's how much squash I had, but it took way more flour than what half would have been. I mixed it in my bread machine, so maybe that's why. It came out great, though, and I agree that it tastes like challah.
From: girlaugust
On Dec 26, 2007
Absolutely divine! Because of the eggs and butter, it's similar in taste/feel to a brioche or challah. Will make again!
From: Zetty66
On Nov 13, 2007
I liked that you can't really taste the squash in this bread---got my little one to eat some veggies without him knowing!!!! Made 3 nice, light loaves. I also used half wheat flour.
From: jamieisjewish
On Nov 10, 2007
I didn't know what to expect when I decided to make this. #1 I didn't know for certain what a butternut squash even looked like let alone tasted like or how to prepare it, and #2 I didn't picture it tasting like bread. It does taste just like bread though. I halved the recipe: I used 3/4 cup of squash, and 3 3/4 cups flour, 2 egg whites; for the butter and sugar I eyed it. Also I used half wheat flour and half white flour. I will make this again, and I will put more squash in it because I wouldn't mind being able to taste it.
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