Butternut Squash Bread is something dreams are made of, being a holiday staple on our table for over forty years, and was the first yeast bread that I ever attempted that was a success. I was in shock when it happened because my previous forays into bread making could be labeled DISASTROUS. They produced everything from dried hockey pucks, to flat-tasting, dried out, heavy @#$%^&*.

The recipe for Butternut Squash Bread originally came from Sphere magazine, something I saw on the grocery store check-out stand one November when I was young and eager and had stars in my eyes and dreamed of the perfect Thanksgiving, wowing both my mother and mother-in-law, and creating something that would convince my sister-in-law that I was worthy to be part of the family. I wanted to finally excel at a holiday meal, choosing to make the entire menu suggested by this magazine. I still have those tattered and torn pages in my possession, although the magazine has long since bit the dust.

The holiday meal was a success. and the star of the dinner was the Butternut Squash Bread. Not quite Hawaiian bread but far superior to any loaf of white bread available for purchase, it has taken the iconic status of being a command performer at every Thanksgiving since, even when I only had a galley to work with on our sailboat. It is that good!

On top of making two beautiful loaves of bread, this recipe for Butternut Squash Bread is also ideal for gourmet sliders featuring anything from pulled barbecue pork to chicken salad. Make it once, and it will be in your lexicon forever.

Butternut Squash Bread

Makes 2 loaves

Ingredients

• 1½ cups cooked /mashed butternut squash, cooled (12 ounces)

• 1½ slightly rounded tablespoons yeast (2 packages)
• ¼ cup warm water
• Pinch of sugar

• 1 cup milk
• ½ cup brown sugar
• ⅓ cup butter, softened
• 1 egg, slightly beaten
• 2 teaspoons salt
• 5½-6 cups bread flour

To cook squash:

Split squash in half lengthwise.  Place cut side down on baking sheet sprayed with a non-stick spray.  Bake in a 400° oven for 30-35 minutes or till tender.  Test with the tip of a sharp knife inserted into the largest portion.  Cool.  Scrape insides into a bowl and mash.

Extra squash may be frozen for future use.

To prepare yeast:

Place yeast in a small bowl, pour warm (approximately 110°F), not hot water over the yeast. (Test the warmth of the water on the inside of your wrist, water that is too hot will kill the yeast).  Add a pinch of sugar to proof the yeast.  Let stand till bubbly, approximately 10 minutes.

To make the dough:

Warm milk in the microwave for one minute at 30%.  Cream the butter with the brown sugar in a Kitchen Aid mixer bowl using a medium speed.  Add the egg, then the squash.  Turn mixer speed to low, slowly pour in warmed milk, then the yeast mixture; turn off mixer and add 2 cups of the flour.  return the mixer to low speed and mix to blend.  Repeat the process till all the flour is added.  Do not use more than 6 cups of flour.  5-1/2 cups are best. 

Turn mixer off, scrape batter from beater with a rubber spatula.  Insert dough hook into the Kitchen Aid, turn the mixer to speed level “2”, and let the machine knead the dough for 10 minutes.  Turn off mixer and scrape batter (dough will be very soft and sticky) into a buttered bowl big enough to allow the batter to double in volume.  Cover the bowl with plastic wrap and place it in the refrigerator overnight for a long slow rise. This makes the dough easier to handle the next morning.

To shape dough:

Remove plastic wrap from bowl.  Scrape dough onto a floured surface.  Dust top of dough with additional flour.  Knead a few times by hand. 

Divide dough in half.  Divide each half of dough into three equal parts.  Shape each of the individual parts into a 10-inch roll.  Place 3 rolls side by side, and braid them, tucking the ends under to ensure a smooth loaf. 

Repeat with the reaming 3 rolls.  Place braided loaves into greased 9″ x 5″ x 3” loaf pans.  (Two 10” x 4-1/2″ x 3″ pans will also work.)  Cover loosely with plastic wrap, let rise in a warm place for one hour or till double in bulk (dough will rise to the top of the pan). 

Bake in a preheated 375° oven till golden, 30-35 minutes.  Remove bread from pans.  Cool on wire racks.