Buttercup Yeast Bread

This is another recipe I wanted to slide in before squash season is over. I had a subscription to Taste of Home magazine for a few years and this is one of my favorite finds from the magazine. You can use any type of hard squash. I have used butternut, acorn, and sweet mama, all with good results. The squash just gives the bread a lovely golden color and  a hint of sweetness. Everyone loves this recipe!
Buttercup Yeast Bread

  • 3 packages (1/4 ounce each) active dry yeast (about 2 3/4 tsp)
  • 1/2 cup warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2-1/2 cups mashed cooked buttercup or butternut squash
  • 2 cups milk
  • 2/3 cup packed brown sugar
  • 2/3 cup butter, softened
  • 2 eggs, lightly beaten
  • 3 teaspoons salt
  • 13 cups all-purpose flour

  • 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; mix well. Add 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
  • 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.
  • Punch dough down. Divide into three portions; shape into loaves. Place in four greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  • 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: 4 loaves (16 slices each).



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