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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%
how is this calculated?

Butternut Squash Bread

Recipe #111592 | 2½ hours | 2 hours prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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: Chef #1394846

On Oct 29, 2009

I must say this a very forgiving recipe. Made it yesterday in my mixer. To make a very long story short. Did everything & had put the dough into bowl for 1st rise,when I discovered I had flour left over & had not put in the milk. So I took DOUGH out of the bowl put in the milk & remaning flour mix again, put back into bowl for the rise, then into pans, rise again then baked. YAHOO!!!BREAD WAS PERFECT. So for those who are not bakers this is "IT". bread was very tender & "WONDERFUL. Even f you make a mistake don't fret. I'm 74, & a wonderful bake....PLEASE TRY IT..... Pat in Tucson

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From: Queen Dana

On Oct 28, 2009

This bread is really good. The dough is very moist.

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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!

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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.

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