Squash Bread 2 packages active dry yeast 1 teaspoon sugar 1/8 teaspoon gr. ginger 1/4 cup water 1 1/4 cups squash-cooked and mashed 1 cup milk 1/cup packed brown sugar (I use 1/3 cup of honey instead of brown sugar) 1/3 cup softened margarine or butter 1 egg, slightly beaten 2 teaspoons salt 6 cups flour 1. Dissolve yeast, 1 tsp. sugar and the ginger into 1/4 cup warm water. Let stand until bubbly. Combine squash, milk, sugar, butter, egg and salt in a large bowl. Stir in the yeast mixture. Mix in enough of the flour to make a dough easy to handle. Turn dough onto a lightly floured surface. Knead until sooth and elastic. (about 10 min) Place in greased bowl, turn greased side up. Cover, let rise in a warm place until double. (about 1 hour) Punch dough down, divide into six parts. Shape each part into a 14 inch long roll. Braid 3 rolls together and place in a greased 9x5x3 inch pan. Cover and let rise in warm place until double about 1 hour. Heat oven to 350F (degrees). Bake until golden, about 35 minutes. Remove from pan and cool on wire racks. I brush the top with soft butter while it's hot. Makes 2 golden loaves. These are our measurements. I do not know how to convert them to European measurements, Sorry! dooley
I have put this in my recipe file and will make it next week. Thank you so very much. It is going to be gooooddd.
I use the yellow butternut squash but you can use any kind of winter squash. The color, texture and taste may change with the change of squash used. dooley
Thank you so much for the recipe. That sounds like it would be great for the Christmas gift baskets I make for friends and family.
