BUTTERCUP YEAST BREAD
Just by tasting it, you'd never know there was squash in this delicious, fluffy bread. People love the colorful slices, even though they have a hard time guessing where the pretty orange tint comes from! -Kelly Kirby Westville, Nova Scotia
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (16 slices each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 174 calories, Fat 3g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 183mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
ALMOST HEAVEN HONEY BUTTER YEAST ROLLS
A familiar, famously fluffy and buttery-sweet Southern comfort, these yeast rolls are sure to satisfy day or night. The combination of white and brown sugars with the honey lends to the rich complexity of the sugar profile, and elevates the dish from just another buttery roll, to an inimitable southern comfort. Halve the dough and roll to make a soft and fluffy cinnamon roll base, or sprinkle sugar on top after baking and buttering for a doughnut breakfast alternative.
Provided by drtrmiller
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h17m
Yield 12
Number Of Ingredients 9
Steps:
- Mix milk, brown sugar, and white sugar together in a microwave-safe bowl. Microwave until warm, 40 to 50 seconds. Stir in yeast.
- Whisk 6 tablespoons butter and eggs in a separate bowl. Whisk into the milk mixture until just combined, 30 to 60 seconds. Stir in flour, 1/2 cup at a time, mixing well after each addition until dough is smooth and still wet.
- Place dough in a greased bowl. Loosely cover and let rise in a warm, dry place until doubled in volume, about 1 hour.
- Transfer dough to a floured work surface. Drizzle with honey and salt. Fold in half and repeat the honey-salt drizzle. Repeat folding and drizzling, 5 to 6 times.
- Roll dough into a rectangle about 1/2-inch in thickness. Cut into 12 equal pieces using a pizza cutter. Place rolls on lightly greased 9x13-inch baking pans or on lightly greased baking sheets. Cover rolls with a light cloth and let rise again until doubled in volume, 45 minutes to 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until tops begin to brown, 11 to 14 minutes. Brush the remaining 1/2 tablespoon butter and some honey over the rolls right after removing from the oven.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 26.1 g, Cholesterol 33.4 mg, Fat 7.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 207.7 mg, Sugar 10 g
SIMPLE YEAST BREAD / DOUGH
A versatile yeast dough recipe that you can use for making loaf bread, pizza, dinner rolls, hot dog wrappers..anything you can think of using bread.
Provided by Asooma
Categories Breads
Time 2h15m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Combine 1/2 cup warm water with 2 tablespoons of yeast and in a large mixing bowl and set aside for about 5 minutes.
- Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded.
- Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.
- Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured surface and knead in remaining flour, continuing to knead for about 10 minute until the dough is very soft and pliable.
- Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. Dough is ready when doubled in size and indentation remains when pressing a finger into the center.
- Press to deflate and shape the dough as you desire. You can use it to make mini pizzas, hot dog wraps, 2 regular sized pizzas, 2 loafs of bread or cinnamon bread.
- After shaping the dough, allow to rise again for 10-15 minutes before baking. Bake in a very hot oven (450-500 F) for 12-15 minutes. Check for desired golden color / doneness. Ovens vary in cooking time, so check the dough at about 10 minute and then adjust the cooking time / temperature according to your oven.
WHITE YEAST BREAD
With this recipe you can be as creative as you wish, from simple oval loaves to plaited or braided masterpieces. Or make a whole variety of rolls, from basic round ones to more complex shapes: pretzel-type knots or, if you're feeling particularly inventive, small animals - snakes, mice, even hedgehogs!
Provided by Food Network
Time 5h
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a measuring cup, mix the sugar with a 1/2 cup of the warm water and yeast and let stand in a warm place for 5 minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand.
- In a large bowl, sift together the flour and salt. Rub in the butter, and make a well in the center. If using olive oil instead of butter, pour the olive oil into the remaining 1 1/2 cups water. Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary.
- Knead the mixture until the dough is smooth and springy to the touch, about 10 minutes. If kneading in an electric food mixer with a dough hook, 5 minutes is usually long enough.
- Put the dough in a large oiled bowl. Cover the top tightly with plastic wrap, and place somewhere warm to rise, until it is doubled in size. This may take up to 2 or even (on a cold day) 3 hours.
- Preheat the oven to 425 degrees F.
- When the dough has more than doubled in size, punch down, and knead again for 2 to 3 minutes. Leave to relax for 10 minutes before you begin to shape the bread.
- Shape the bread into loaves or rolls, and then transfer to a baking tray, and cover with a clean tea or dish towel. Allow to rise again in a warm place for 20 to 30 minutes, until the shaped dough has again doubled in size. When the dough has fully risen, it should leave a dent when you gently press the dough with your finger.
- The bread is full of air at this point, and therefore very fragile, gently brush the loaf with egg wash and sprinkle with poppy or sesame seeds, if using, or dust lightly with flour for a rustic-looking loaf.
- Bake in the oven for 30 to 45 minutes for a loaf, depending on its size, or 10 to 15 minutes for rolls, Turn the heat down to 400 degrees F, after 15 minutes for the remaining baking time. When baked, the bread should sound hollow when tapped on the base. Transfer the loaf to a wire rack to cool.
BUTTERCUP SQUASH BREAD
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.
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 7
Steps:
- In a large 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 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.
Nutrition Facts :
BUTTERCUP (BUTTERNUT) YEAST BREAD
Make and share this Buttercup (Butternut) Yeast Bread recipe from Food.com.
Provided by Suzie_Q
Categories Yeast Breads
Time 3h10m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 10
Steps:
- In a very large mixing bowl, dissolve yeast in warm water. Add sugar, let stand for 5 minutes.
- Add the squash, milk, brown sugar, butter, eggs and salt; mix well.
- Add six 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 coat 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 9"x5" loaf pans. Cover and let rise until doubled, about 45 minutes.
- Bake at 350 degrees for 35-40 minutes or until golden brown.
- Cool for about 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 231.4, Fat 4.7, SaturatedFat 2.6, Cholesterol 22.7, Sodium 231.8, Carbohydrate 41.1, Fiber 1.5, Sugar 5, Protein 5.8
BUTTERY YEAST DOUGH
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h25m
Yield Makes 2 pounds, 6 ounces
Number Of Ingredients 9
Steps:
- Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.
- Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.
- Beat in butter, one piece at a time; continue beating until fully combined and dough is silky but still sticky, about 5 minutes more. Cover with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour.
- Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight.
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