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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 48 |
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Just by tasting it, youâd never know there was squash in this delicious, fluffy bread. People love the colorful slices, even though they have a hard time guessing where the pretty orange tint comes from! âKelly Kirby Westville, Nova Scotia Ingredients:
3 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 tablespoons sugar |
2-1/2 cups mashed cooked buttercup or butternut squash |
2 cups 2% milk |
2/3 cup packed brown sugar |
2/3 cup butter, softened |
2 eggs, lightly beaten |
3 teaspoons salt |
13 cups king arthur unbleached all-purpose flour |
Directions:
1. In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt and about 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (16 slices each).
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