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Fall Squash Yeast Bread

From the share:
1 1/2 cups squash or pumpkin puree

From your kitchen:
1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 large eggs, beaten
2 tablespoons vegetable oil
6 1/2 cups All-Purpose Flour
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

In the bowl of a stand mixer, add yeast to water and let it sit for a few minutes, until slightly foamy. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, cinnamon, and pumpkin pie spice. Using the paddle attachment, mix at medium speed for 2 minutes, until well mixed.

Switch to the dough hook, and gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Knead dough at medium speed for 5 – 7 minutes, until you have a smooth, elastic dough. This can also be done by hand on a well-floured counter.

Form dough into a ball, and put it into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with plastic wrap sprayed with nonstick spray and let rise until doubled, about 1 hour.

Grease 2 10 x 5-inch pans.

Turn dough out onto a lightly oiled work surface or a silicone mat. Divide dough in half. Shape dough into loaves and place in the prepared pans. Cover with plastic wrap sprayed with nonstick spray and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake for about 30 minutes, or until golden brown and the temperature in the middle of the bread registers 190°F.

Remove bread pans and cool on a wire rack. Yield 2 loaves

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