Buttercup Squash Bread

SUBMITTED BY: Mary Merchant

"We like this chewy, hearty bread as a substitute for white bread with holiday meals and at breakfast. My five children are grown but still live within 'eating distance', so I often bake it in large quantities."

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon caraway seeds
1 cup mashed, cooked butternut squash
3 cups all-purpose flour

DIRECTIONS

In a large mixing bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. 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 greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400 degrees F for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.