I thought maybe someone might want a golden bread to go with their Thanksgiving dinner. Today, I made this squash bread and the recipe follows. dooley Squash bread 2 packages active dry yeast 1 teaspoon sugar 1/8 teaspoon ground ginger 1/4 cup warm water 1 1/4 cups squash, cooked and mashed 1 cup milk 1/3 cup packed brown sugar or honey 1/3 cup softened margarine 1 large egg, slightly beaten 2 teaspoon salt 6 cups flour 1. Dissolve yeast, sugar and ginger in the warm water. Let stand until bubbly, about 5 minutes. 2. Combine squash, milk, brown sugar OR honey, margarine, egg and salt. Stir in the yeast mixture. Mix in enough of the flour to make a soft dough that is easy to handle. Turn dough on to a lightly floured surface. Knead until smooth and elastic. This takes about 10 minutes. Place in a greased bowl and lightly grease top. Cover and let rise in a warm place until dough is doubled in size. (About 1 hr) 3. Punch dough down, divide into 6 parts. Roll each part into a 14 inch long roll. Braid 3 rolls together and place in a greased 9x5x3 inch pan. Cover; let rise until double. (About 1 hr) 4. Heat oven to 350 degs. Bake until golden, about 35 to 40 minutes. Remove from pan, cool on a wire rack. Makes two golden loaves. Today, I made one large loaf and four small loaves. I know there are only three small loaves in the picture but dr and I ate one with our chicken soup for supper.
Oh, I use butternut, those yellowish orange ones. But, you can use any orange squash. Depends on what taste you want. Brown sugar or honey changes the taste some, too. They are all good. I've used those buttercup with the little turban and banana squash and hubbard. Some squash are sweeter than others. dooley
dooley that bread looks amazing, an i am going to have to try making it... only problem is we don't have the yellow squashes here, only in summer. all we have is the zucchini squash. do you think that would work,, coz this is one bread i would love to try. i can look around when i go to Leknes but i highly doubt we still have yellow squash.
The yellow squash are winter squash. Orange colored hard squash. Do you have any of those? I think zucchini will be too soft. You could use pumpkin, too. It would have about the same taste. I hope you can find something. dooley
The humps are caused by braiding the three rolls of dough. You divide the dough into six parts and use three parts for each loaf. Or as I did, I used three parts for the big loaf and then I divided each of the other three parts into three parts and rolled them into strips and braided three strips into each small loaf. You can make rolls or plain loaves of bread, too. dooley
I think it won't last that long here but I have frozen it other times. Just bring it out the day before. It's good that it can be made ahead of time. Dan is going to make the bread for Thanksgiving. His trouble is keeping it from being eaten before he gets here. He's going to make cheesecake, too. dooley
It's really an easy one to make, Glenda. Most of the time is for rising and baking. It surely doesn't last long here. dooley
Scrumptious looking bredd there Dooley What a great recipe - I like the way you indicate the measurements - it makes that so easy, cups and teaspoons. I will have to give this bread a try.
Your bread looks really good. We usually make zucchini bread. My family gets it gone the same day I make it. I'll have to make some for Thanksgiving, thats one thing that wasn't on my list.
Mmm . . that sounds really good. Can you taste the squash at all, or does it taste like regular bread?
