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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 36 |
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I made this at Thanksgiving when all the kids were home - everybody loved it Ingredients:
3 pkgs active dry yeast (1/4 oz each) |
1/2 c warm water (110-115°) |
2 t sugar |
2-1/2 c mashed cooked buttercup or butternut squash |
2 c milk |
2/3 c packed brown sugar |
2/3 c butter, softened |
2 eggs, lightly beaten |
3 ts salt |
13 c flour |
Directions:
1. In a very large mixing bowl, dissolve yeast in warm water. Add sugar; let stand 5 minutes. Add squash, milk, brown sugar, butter, eggs and salt. Mix well. Add 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 10 minutes until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise 1 1/4 hours in a warm place until doubled.
3. Punch dough down. Divide into three portions, shape into loaves, and place in greased loaf pans. Cover and let rise 45 minutes until doubled.
4. Bake at 350° for 35-40 minutes until golden brown. Cool 10 minutes before removing from pans to wire racks to cool completely. Yields 3 loaves.
5. Cooking butternut squash...
6. Cut squash in half and remove seeds and strings. Cover and microwave on high 8 minutes until tender. Let stand 5-10 minutes.
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