Winter Squash Bread -

4.75 from 4 votes

Winter Squash Bread

Winter Squash bread served with a bowl of hot soup gives me all the feelings of fall. The squash in this yeast bread makes it ultra soft.

Prep Time15

Cook Time35

Total Time4 50

Course: Breads

Cuisine: American

Servings:

Calories: 145kcal

Ingredients

2 tablespoons instant yeast
1 cup warm milk
¼ cup honey
2 tablespoons olive oil
3 cups whole wheat flour
3 to 4 cups white flour
2 cups winter squash baked and then pureed or well-mashed
2 teaspoons kosher salt

Instructions

Stir together the yeast and warm milk. Let sit for 5 to 10 minutes until foamy.
Stir in honey, olive oil, and squash. Add whole wheat flour, salt, and enough of the white flour until a soft dough is formed.
Turn out onto a floured surface, knead for 5 to 6 minutes until the dough is smooth and elastic.
Place dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in size. This could take 1 to 3 hours. Check it after one hour. Punch the dough down and divide in half.
Form each portion into a loaf. Place loaves into greased bread pans and let rise again, wait for it to double in size.
Preheat oven to 375°F. Bake for 30 to 35. Remove from pans and cool on wire rack.

Notes

This recipe will yield 2 loaves of bread.

I used Cushaw squash, but any winter squash, such as butternut or even pumpkin would work. I baked mine and then pureed it in a blender before adding it to the recipe with the honey and olive oil.

Nutrition