Monday, June 11, 2007

Butternut Squash Bread (yeasty)

1/2 cup warm water (115-125 degrees)
pkgs. active dry yeast
1 & 1/4 cup mashed, cooked butternut squash

1 cup warm milk

2 eggs, beaten

1/3 cup sugar

1/3 cup butter, melted

1 tsp. salt

7 cups all- purpose flour

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour, beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-9 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch down dough, and shape into three loaves; place in greased 8" x 4" loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 25-30 min. or until tops are golden. Remove from pans and cool on wire racks. Yield: 3

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