Butternut Squash Sage Pull Apart Bread Recipe By Tasty

BUTTERNUT SQUASH BREAD

"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."

Provided by Taste of Home

Time 50m

Yield 3 loaves.

Number Of Ingredients 9

Butternut Squash Bread image

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.

Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 68mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/4 cups mashed cooked butternut squash
1 cup warm whole milk (110° to 115°)
2 large eggs, beaten
1/3 cup butter, melted
1/3 cup sugar
1 teaspoon salt
7 to 7-1/2 cups all-purpose flour

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