Buttercup Butternut Yeast Bread Recipes

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in squash and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into creamed mixture. Fold in walnuts., Transfer to 2 greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over loaves.

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.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
• In a medium bowl, whisk together sugar, eggs, squash purée, melted butter, and 1/4 cup water. Fold squash mixture into flour mixture. Stir in pecans.
• Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn bread out onto a wire rack, and let cool completely.

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Roast the squash: Add the butternut squash to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper. Toss to coat.
• Bake for 30 minutes, until the squash is tender and starting to brown around the edges.
• Make the dough: Transfer the squash to a large bowl and mash until smooth.
• In a separate large bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, ginger, sage, olive oil, and maple syrup.
• Stir with a wooden spoon until well mixed. Add 1 cup (450 g) of the mashed butternut squash (save the rest for another use) and work with your hands until the dough begins to come together.
• Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
• Place the dough in a bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, 1-2 hours.
• Make the maple olive oil: In a small bowl, mix together the olive oil, maple syrup, and salt.
• Once the dough has risen, roll out to about a 20-inch (51-cm) wide circle. Brush with maple olive oil and sprinkle with the chopped sage.
• Cut the dough into about 1½-inch (4-cm) squares. Roll up each dough square like a jelly roll.
• Place the dough pieces in a greased 8½x4½-inch (21x11-cm) loaf pan with the cut sides up.
• Loosely cover the loaf pan with a kitchen towel and let rise for 45 minutes.
• Towards the end of proofing, preheat the oven to 350°F (180˚C).
• Lightly brush the top of the proofed loaf with maple olive oil and garnish with the whole sage leaves.
• Bake for 35 minutes, until golden brown. If the top begins to brown too quickly, loosely cover with foil for the remainder of the cook time.
• Let the bread cool for 15 minutes before serving.
• Enjoy!
• Nutrition - Calories: 117 calories, Total fat: 4 grams, Total carbs: 19 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Proteins: 3 grams

Steps:

• Add buttermilk, honey, molasses and egg to the bread machine.
• In a separate container mix the butternut (or some other Winter squash, pumpkin is great too) with the cinnamon, nutmeg, and cloves. Trust me. It gives the bread a richer flavor.
• Add the butternut mixture to the rest of the wet stuff.
• Add the all flour except about one cup to the bowl and start the bread machine on the dough only setting. Let it start mixing. Watch it to make sure it all mixes inches Let it mix for about ten minutes and then turn it off.
• I use fresh milled grain, which requires an autolysing time to process. If you are using whole wheat purchased from the store, you can skip the next step.
• Remove the dough and refrigerate for 8-24 hours (you can leave it in the bowl). This will give it time for the whole grain to break down so it will be easier to digest. Trust me, it is worth it. There is NO comparison to fresh milled whole grain bread.
• When ready to make the bread, put it back into the bread maker, add the last cup of wheat and the yeast, let it run in the dough cycle.
• Remove from the pan and shape into two loaves, or into 24 rolls.
• Allow to rise for 30 minutes.
• After the second rise, bake for 30 minutes at 350.

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.

Steps:

• Combine dry ingredients in one bowl.
• Combine wet ingredients in another bowl.
• Add dry ingredients to wet and mix just until combined.
• Put in two ungreased loaf pans.
• Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.

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.