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Hey there, bread lovers!
Are you ready to whip up something special? I’ve got a treat for you today!
I’m sharing my delicious butternut squash yeast bread recipe.
It’s soft, warm, and packed with flavor. Plus, the squash adds a lovely sweetness!
Perfect for toasting or as a side to your favorite soup.
Let’s get our baking skills on and make some magic in the kitchen!
Ingredient Substitutions
Butternut squash can be replaced with pumpkin puree or sweet potato puree for similar texture and flavor. Use an equal amount of puree as you would mashed butternut squash. This substitution maintains the bread’s moisture and nutritional value while offering different taste nuances. For a lower-carb option, cauliflower puree can be used, though it may alter the flavor slightly.
Plain flour can be substituted with whole wheat flour for added fiber and nutrients. Use 3/4 cup whole wheat flour for every 1 cup of plain flour called for in the recipe. For a gluten-free version, try a 1:1 gluten-free flour blend, but be aware that the texture may be slightly different.
Milk can be replaced with unsweetened almond milk, soy milk, or oat milk for a dairy-free alternative. Use the same amount as called for in the recipe. These plant-based milks will maintain the bread’s moisture while accommodating lactose-intolerant or vegan diets. Coconut milk can also be used for a richer flavor, though it may slightly alter the final taste.
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 65-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3200
- Protein: 60-70 g
- Fat: 100-110 g
- Carbohydrates: 450-480 g
Ingredients
- 1 medium-sized butternut squash
- 2 teaspoons olive oil
- 4 1/2 teaspoons dry yeast
- 1/2 cup lukewarm water
- 1/3 cup granulated sugar
- 1 cup lukewarm milk
- 2 eggs, lightly beaten
- 1/3 cup butter, melted and cooled slightly
- 1 teaspoon salt
- 7 to 7 1/2 cups plain flour
Step 1: Prepare and Roast the Butternut Squash
Preheat your oven to 375°F (190°C).
Line a baking sheet with foil to make cleanup easier.
Cut the butternut squash in half lengthwise and scoop out the seeds.
Place these squash halves cut side up on the prepared baking sheet.
Brush the flesh with olive oil to help it roast evenly.
Place the squash in the oven and roast for about 45 minutes.
Check for doneness by inserting a knife into the flesh; it should slide in easily indicating that the squash is soft and ready.
Step 2: Mash the Squash
Once the squash is roasted, remove it from the oven and let it cool slightly so it can be easily handled.
Scoop the flesh into a bowl and mash it until it reaches a smooth consistency.
Measure out 1 1/4 cups of the mashed squash and set aside the rest for another use.
Step 3: Activate the Yeast
In the bowl of a stand mixer or a large mixing bowl if preparing by hand, combine the yeast, warm water, and about 1 teaspoon of sugar.
Allow the mixture to sit for a few minutes until the yeast starts to foam, indicating that it is active.
Step 4: Combine Wet Ingredients
To the yeast mixture, add the reserved 1 1/4 cups of mashed squash, the remaining sugar, warm milk, beaten eggs, melted butter, and salt.
Mix these ingredients together until they are well combined, forming a homogenous mixture.
Step 5: Incorporate the Flour
Begin by gradually adding 3 1/2 cups of flour to the wet mixture in the mixer.
Mix well until the flour is fully integrated.
Continue adding more flour if needed until you achieve a dough that is smooth yet slightly sticky.
This will become the base for your bread or rolls depending on what you’re aiming to make.
