How to Make Butternut Squash Bread

Butternut squash bread is a healthy way to use extra squash from the garden. This recipe yields two medium size loaves of savory squash bread. Each ½-inch slice contains only 98 calories, 1 gram of fat, 1.2 grams of fiber, and three grams of protein. Serve with real unsalted butter for a snack or with your family's favorite dinner.

Things You'll Need

• Small mixing bowl
• 2 pkg. active dry yeast
• 5 cups all-purpose flour
• 1 ¼ cups butternut squash, cooked and mashed
• 2 tbsp. vegetable oil
• ¼ cup molasses
• 1 ½ tsp. salt
• Large mixing bowls
• Electric mixer
• 1 cup quick oats
• 1 cup whole wheat flour
• Vegetable oil cooking spray
• Dish towels
• 2 (8 ½" x 4 ½" x 3") loaf pans
• Basting brush
• Extra dry oats for topping
• Wire cooling racks

Instructions

1. Add 1 ¼ cups of warm water to a small mixing bowl. Dissolve the packages of yeast in the water, and allow the mixture to stand for about five minutes.

2. Combine the yeast and water mixture, three cups white flour, butternut squash, vegetable oil, molasses, and salt in a large mixing bowl. Beat the mixture with an electric mixer on medium speed for 2-3 minutes, or until the dough is smooth.

3. Add the two remaining cups of all-purpose flour and the quick oats to the mixing bowl. Stir to combine until a stiff dough is formed and all ingredients are thoroughly incorporated.

4. Lightly flour a flat working surface such as a bread board or countertop. Turn the butternut squash bread dough out onto the surface and knead for about 15 minutes, or until a smooth, elastic consistency is reached.

5. Add the whole wheat flour, a little at a time, until the dough no longer sticks to your hands or the working surface. Shape the dough into a large ball. Spray a large mixing bowl lightly with vegetable oil cooking spray, and place the dough ball inside.

6. Roll the dough around in the bowl to coat all sides with the cooking spray. Cover with a clean dish towel and place in a warm place to rise for about 45 minutes, or until it has doubled in size.

7. Spray the two loaf pans with vegetable oil cooking spray. Uncover the bowl containing the dough and punch it down with your fist. Knead 5-6 times, and then divide in two equal portions. Shape each piece of dough into a 14" x 7" rectangle.

8. Roll each dough rectangle beginning at the short edge and pressing hard with your fingers to get rid of any excess air as you go. Pinch the edges with your fingers to seal the bread dough in place once it's been rolled to the end.

9. Place each rolled piece of dough into the loaf pans with the seam side down. Use a basting brush to apply a thin coat of water to the top of each loaf, and then sprinkle with a few dried oats.

10. Cover the dough again with dish towels, and place in a warm place to rise for an additional 30-35 minutes, or until it has doubled in size again. Preheat the oven to 350 degrees F.

11. Place the loaf pans in the preheated oven and bake for 40-45 minutes or until each loaf of the butternut squash bread sounds hollow when it is lightly tapped. Remove from the pans and transfer to wire cooling racks. Allow to cool completely before serving.

Tips & Warnings

• Try using different toppings for the butternut squash bread, such as poppy seeds, sunflower seeds, wheat germ, or any combination of these.

References

• Book: Heart Fitness for Life: The Essential Guide for Preventing and Reversing Heart Disease; Mary P. McGowan, Jo McGowan Chopra; 1999