Yeast Squash Bread

The flavor of this bread is amazing! Sweet, hearty, yeasty, and chewy! Easy to make, this bread will be a favorite for the family. baked squash bread

1 butternut squash, peeled, seeded, and cubed (you can also buy bagged frozen cubed squash and that works just as well)

1 (.25 ounce) package of active dry yeast

2 tablespoons of warm water

1/3 cup warm milk

1/4 cup butter, softened

2 eggs

3 tablespoons brown sugar

3/4 teaspoon salt

3 cups all-purpose flour

1 tablespoon water

If you are using fresh butternut squash, you will need to put the cubed squash in a large saucepan, cover with water, boil, and cook until fork tender. If you are using frozen squash, you can put the cubed squash in a microwaveable safe bowl with 1/2 cup of water and microwave on high for 10-25 minutes until tender. Once tender, mash the squash.

In a small bowl, dissolve yeast in warm water and let stand until “creamy or foamy”, about 10 minutes.

In a large bowl, combine the yeast mixture, milk, butter, 1 3/4 cups mashed squash (if there is any left over, freeze for next time), 1 egg, brown sugar, salt, and flour. Stir until well combined.

Turn out dough onto a floured surface and knead until smooth. Spray a clean large bowl with non-stick cooking spray and place the dough in the bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour.

Punch (deflate) the dough and turn it out onto a floured surface. Divide into 6 equal pieces and roll into 12 inch long ropes. Take 3 ropes and braid together, pinching ends to secure. (The photos of this bread are from when we made them for a local potluck. We wanted more people to be able to have a taste/slice so we made them skinnier and longer to accommodate a lot of people. Normally my loves are shorter and much plumper!) Do the same with the other 3 ropes. Place braids on a lightly greased baking sheet. Cover and let rise for an additional 30 minutes. In a small bowl, beat together the remaining egg and 1 tablespoon water and brush loaves with egg wash. Bake for 20-25 minutes at 350 degrees F or until golden brown on top and hollow when the bottom of the bread is thumped. Cool before slicing and serving.

sliced squash bread

This post shared on From the Farm Blog Hop

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