Roasted butternut squash bread

    2 hours 50 min

    This recipe makes 3 loaves of delicious yellow butternut squash bread which is simply delicious with winter soups.


    Fife, Scotland, UK
    11 people made this

    Makes: 3 loaves

    • 300g (about 2 medium) roasted butternut squash, mashed
    • olive oil
    • 14g dried active yeast
    • 120ml warm water
    • 235ml milk, warmed slightly
    • 2 eggs, beaten
    • 75g butter, melted
    • 65g brown sugar
    • A pinch of salt
    • 850g plain flour or bread flour, plus more for kneading

    Prep:25min  ›  Cook:25min  ›  Extra time:2hr proofing  ›  Ready in:2hr50min 

    1. Preheat the oven to 200 degrees C.
    2. Slice the butternut sqash in half, remove seeds and drizzle over some olive oil. Roast for 45 -60 minutes or until the butternut squash flesh is soft enough to scape out of the skins and mash or puree. Set aside to cool.
    3. In a mixing bowl, dissolve yeast in water; let stand for 5 minutes.
    4. Add mashed or pureed butternut squash, milk, beaten eggs, butter, brown sugar and salt; mix well. Gradually add plain flour about 100g at a time; mixing until smooth. Add more flour to form a dough. Turn onto a clean, floured surface; knead until smooth, about 5 minutes. Place in a glass bowl, lightly gresed with vegetable oil and roll around to lightly coat the dough. Cover with a clean te towel and let rise in a warm place until doubled in size, about 1 hour.
    5. Divide the dough and make into three loaves; place each one in a greased 1 pound loaf tins. Cover and let rise in a warm place until doubled, about 30 minutes.
    6. Preheat the oven to 200 degrees C.
    7. Bake for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

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