Best 6 Buttercup Butternut Yeast Bread Recipes

BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
• In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
• Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
• Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

BUTTERNUT SQUASH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. 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 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

BUTTERCUP YEAST BREAD

Steps:

• In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt and about 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.

BUTTERNUT SQUASH BREAD

Steps:

• In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
• Add squash, milk, eggs, butter, sugar and salt; mix well.
• Gradually add 3 ½ cups flour; beat until smooth.
• Add enough remaining flour to form a soft dough.
• Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer).
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in warm place until doubled, about 1 hour.
• Punch dough down.
• Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
• Cover and let rise until doubled about 30 minutes.
• Bake at 375 for 20 minutes or until tops are golden.
• Remove from pans to cool on wire racks.

BUTTERED BREADCRUMBS

Steps:

• Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
• If using any of the above mentioned variations add to the finshed buttered breadcrumbs.

BUTTERNUT SQUASH YEAST BREAD

Steps:

• Add buttermilk, honey, molasses and egg to the bread machine.
• In a separate container mix the butternut (or some other Winter squash, pumpkin is great too) with the cinnamon, nutmeg, and cloves. Trust me. It gives the bread a richer flavor.
• Add the butternut mixture to the rest of the wet stuff.
• Add the all flour except about one cup to the bowl and start the bread machine on the dough only setting. Let it start mixing. Watch it to make sure it all mixes inches Let it mix for about ten minutes and then turn it off.
• I use fresh milled grain, which requires an autolysing time to process. If you are using whole wheat purchased from the store, you can skip the next step.
• Remove the dough and refrigerate for 8-24 hours (you can leave it in the bowl). This will give it time for the whole grain to break down so it will be easier to digest. Trust me, it is worth it. There is NO comparison to fresh milled whole grain bread.
• When ready to make the bread, put it back into the bread maker, add the last cup of wheat and the yeast, let it run in the dough cycle.
• Remove from the pan and shape into two loaves, or into 24 rolls.
• Allow to rise for 30 minutes.
• After the second rise, bake for 30 minutes at 350.