Buttercup Yeast Bread

3 packages (1/4 oz each) Fleischmann's RapidRise Yeast
1/2 cup warm water (110 to 115 degrees)
2 tablespoons sugar
2 1/2 cups mashed, cooked buttercup or butternut squash
2 cups milk (or rice milk)
2/3 cup packed brown sugar
2/3 cup butter, softened
2 eggs, lightly beaten
3 teaspoons salt
6 cups unbleached flour
6 to 7 cups whole wheat flour*

In an extra 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 the unbleached 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 greased loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yields 3 large loaves.
*Jessica likes to use a freshly ground hard red wheat in this recipe.

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