Butternut Squash Bread Recipe
A spiced bread machine loaf enriched with boiled butternut squash, brown sugar, cinnamon, nutmeg and cloves.
Ingredients
| ½ cup | 120 ml | milk at 110 degrees Fahrenheit or 43 degrees Celsius |
| ¼ cup | 60 ml | butter, melted |
| ¼ teaspoon | 1.3 ml | salt |
| ¼ cup | 60 ml | brown sugar |
| ½ teaspoon | 2.5 ml | cinnamon |
| ½ teaspoon | 2.5 ml | nutmeg |
| ½ teaspoon | 2.5 ml | ground cloves |
| ½ cup | 120 ml | boiled butternut squash |
| 1 | egg | |
| 3 cups | 720 ml | flour |
| 2 teaspoons | 10 ml | bread machine or active dry yeast |
Instructions
There is one preparation step that involves boiling a whole butternut squash for 45 minutes. The squash is then cut in half, deseeded and scraped to collect a cup of soft squash. Any leftover squash can make a side-dish at dinner.
Something else to keep an eye on is the consistency of the dough during the kneading cycle. The moisture in the squash can vary. If the dough appears too wet, add a tablespoon of flour until it acquires a smooth and moist doughball consistency. If it appears too dry, add a warm tablespoon of water at a time to get the desired result.
And here's a quick tip. The recipe calls for milk at 110 degrees Fahrenheit or 43 degrees Celsius. An easy way to get a ½ cup of liquid to that temperature is to microwave it in a Pyrex measuring cup for 30 seconds. It should feel slightly warm to the touch.
DIRECTIONS:
- Add all of the ingredients to the bread pan in the order indicated in the ingredients section of the recipe.
- Select the basic white setting for a 1.5-pound loaf and a medium crust.
- When done, remove the loaf from the bread pan and let cool for 10 minutes.
- Slice and serve.