Butternut Squash Bread

Name: Butternut Squash Bread Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 48
Ingredients: 2(.25 ounce) packages active dry yeast; 1/2 cup warm water (110-115 degrees F); 2 cups cubed butternut squash (cooked& mashed); 1 cup warm milk (110-115 degrees f); 1/3 cup of butter or margarine melted; 2 eggs beaten; 1/3 cup brown sugar; 1 tsp. salt; 6.5 cups all purpose flour; 1/2 cup ground flax seed; Im a mixing bowl dissolve yeast & 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 surface & knead until smooth and elastic(about 8 minutes).; Place in a greased bowl turning once to grease top.; Cover & let rise in a warm place until doubled (about an hour); Punch dough down. Shape into 3 loaves; place in 8 in.x 4in. x 2in. loaf pans.; Cover and let rise until doubled ( about 30 mins.); Bake in a 375 degree F oven for 25-30 minutes or until tops are golden.; Remove from pans to cool on wire racks.

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 48

Ingredients

2(.25 ounce) packages active dry yeast 1/2 cup warm water (110-115 degrees F)2 cups cubed butternut squash (cooked& mashed)1 cup warm milk (110-115 degrees f)1/3 cup of butter or margarine melted2 eggs, beaten1/3 cup brown sugar1 tsp. salt6.5 cups all purpose flour1/2 cup ground flax seedIm a mixing bowl, dissolve yeast & 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 surface & knead until smooth and elastic(about 8 minutes).Place in a greased bowl,turning once to grease top.Cover & let rise in a warm place until doubled (about an hour)Punch dough down. Shape into 3 loaves; place in 8 in.x 4in. x 2in. loaf pans.Cover and let rise until doubled ( about 30 mins.)Bake in a 375 degree F oven for 25-30 minutes or until tops are golden.Remove from pans to cool on wire racks.

Directions

Number of Servings: 48

Recipe submitted by SparkPeople user BUTTERFLYDB.

Servings Per Recipe: 48

Nutritional Info Amount Per Serving

Calories: 85.5
Total Fat: 2.2 g
Cholesterol: 12.5 mg
Sodium: 83.4 mg
Total Carbs: 14.9 g
Dietary Fiber: 2.3 g
Protein: 2.9 g

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