"HARVEST" - Butternut Squash Bread

Gail Eischeid

By
@LeChefGail

I fell in love with this recipe a number of years ago. Its quite verstatile and you can also use "Sweet Potato, Acorn Squash, and Pumpkin." Enjoy! :)


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Rating:

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Prep:

40 Min

Cook:

20 Min

Ingredients

1 pkg
active dry yeast
2 Tbsp
water, warm
1 c
butternut squash
1/3 c
milk
1/4 c
butter, softened
1
egg
3 Tbsp
brown sugar
1/4 tsp
salt
3 c
all purpose flour
1
egg, beaten
1 Tbsp
water

Directions Step-By-Step

1
In a small bowl, dissolve yeast in water. Microwave Butternut Squash until cooked and soft inside. Cut it in 1/2, take out seeds, and squash flesh. In a mixing bowl, combine butternut squash, milk, butter, 1 egg, brown sugar, and salt. Mix well.
2
Add yeast mixture and 1-1/2 C Flour. Mix well. Add remaining flour to make a soft dough, if dough is sticky can up to another 1/2 C flour.
3
Turn dough onto floured surface, knead until smooth and elastic, about 6 to 8 minutes. Placed in grease bowl, turning once to grease top. Cover and let rise for about 1 hour in warm place, until double.
4
Punch dough down. Place on geased sheet or baking stone or bread pan. Let bread rise one more time to almost double, about 30 minutes. I like to either bake in round ball or as a "Braid." *See Baker's Tip. for details.
5
Combine "Glaze" ingredients - Egg & water, brush over bread or braid. Bake at 350 F for 20 to 25 minutes or until golden brown. Remove from pan and cool on a wire rack. Makes 1 Loaf.
6
BAKER'S TIP: To make a "Braid", divide the dough into 1/3 each, roll each 1/3 into a 18-inch rope. Braid 3 ropes together, pinch ends.
7
BAKER'S TIP: If you don't want to all the mixing by hand, I have used my dough hook on my mixer or a bread machine too! :) Bon Appetite!

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy