Wisdom 4 Life Coaching Blog

A few weeks ago I picked up a butternut squash at the farmers market.

I finally got around to using it.

& of course, thought I would try something new.

 

Butternut Squash Bread

 

 

Photo curtsey of allrecipe.com

Ingredients:

2 (.25 ounce) packages active dry yeast

1/2 cup warm water (110 degrees F to 115 degrees F)

1 1/4 cups mashed, cooked butternut squash

1 cup warm milk (110 to 115 degrees F)

2 eggs, beaten

1/3 cup butter or margarine, melted

1/3 cup sugar

1 teaspoon salt

7 cups all-purpose flour

 

Directions:

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 surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.

Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans.

Cover and let rise until doubled, about 30 minutes.

Bake at 375 degrees F for 25-30 minutes or until tops are golden.

Remove from pans to cool on wire racks.

 

Kathy’s Version:

By now you may be thinking that I am some version of Martha

Well… this entry is to prove otherwise.

 

 

Here is my bread – nothing like the image above.

This is what I did differently.

I made 1.5x the recipe – because that is how much my squash yielded & I have one larger loaf pan.

I used 7C wheat flour & 2C regular white flour.

I roasted my squash in the oven for 55m (instead of boiling it)

I used butter Crisco instead of butter or margarine.

Otherwise – since it was a new try, I stuck to the list.

 

I think I should have stuck with the white flour – since mine turned out really dense.

It tastes good – just looks bad.

I will have to try this recipe again.

 

Maybe I can make this into “French butternut toast”

– then it will go well with coffee.