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Whole wheat butternut squash bread

December 3, 2010

What I love about this bread recipe is the use of honey instead of white sugar and the addition of butternut squash instead of too much oil. It was taken from the Hodgson Mill Whole Grain Baking recipe book. It’s one of my favorite cookbooks for bread recipes and this one in particular is no exception. Butternut squash is one of those intimidating fall squashes that I never knew what to do with. But don’t be intimidated! Just hacked one open and followed a recipe.

Also, when you add butternut squash to anything it gives it a rich, buttery, pumpkin/sweet potato flavor. The first part of this recipe, therefore, is how to prepare your butternut squash, and the second part is the actual bread recipe.

Cooking butternut squash
First, cut the squash open lengthwise and remove all the seeds. Many people suggest you cook it with the skins on in shallow water, but I don’t mind cutting the skins off with a sharp knife. Once you’ve peeled the squash, cut it into 1/4 inch pieces and toss in a roasting dish with a little olive oil to coat. Cook in the oven at 400F-425F for 45 minutes or until soft. Remove one cup, mashed and set aside for baking. Whatever is left over can be refrigerated and added to a green salad for later, or frozen and saved for when you’re ready to make soup.

Butternut squash bread recipe
2 packages or 5 teaspoons Active Dry Yeast
1/2 cup warm (105F-115F degrees; hotter than this will kill the yeast)
1 1/4 cups skim milk
4 Tablespoons (1/2 stick) butter
1/2 cup of raw honey
1 cup cooked, mashed butternut squash
1 teaspoon salt
2 large egg whites
3 cups Stone Ground Whole Grain Whole Wheat Graham Flour
2 cups Best for Bread Flour (or any “bread” flour)
1 cup unbleached naturally white flour

Sprinkle yeast over water in large bowl and set aside to proof until foamy, about 5 minutes.

Combine milk, butter and honey in medium saucepan over medium-high heat. Puree mashed squash and hot liquid in blender.

Whisk puree into yeast mixture. Beat in salt, egg whites, and graham flour by hand or with electric mixer. Beat in enough of remaining flours to make a soft dough (I found that because I use fresh squash, I need a little extra dough. If this is the case, add white or Best for Bread flour).

Turn onto a lightly floured surface and knead until smooth and satiny. 10 minutes by hand or 5 minutes by electric mixer or food processor fitted with dough hook.

Place dough in oiled bowl and turn to coat. Cover with damp towel and let rise until dough rises to double its size (about 1 hour)

Punch down dough and turn onto lightly floured surface. Divide in half and let rest 10 minutes.

Grease two 9x5x3 loaf pans (I actually make round loafs, so I use two 9 inch round pans. Shape dough into loaves and put into pans seam side down. Cover with a damp towel and let rise again (1 hour).

Preheat oven to 350F. Bake 30-35 minutes or until instant reader thermometer inserted in center registers at least 190F. Remove bread immediately and let cool on racks.

Yields two 1-pound loaves.

This recipe courtesy of Hodgson Mill Whole Grain Baking recipe book

4 Comments leave one →
  1. measuringspoons permalink
    December 3, 2010 4:40 am

    Yum! This sounds really delicious. Now that it’s cold, I’ve got to start up my breadmaking again… I’ll have to put this on my to-do list. 🙂

    • sevenperfumes permalink
      December 3, 2010 1:29 pm

      It IS delicious, measuringspoons. I especially like it toasted for breakfast with butter and jam. Thanks!

  2. Beckyaquino permalink
    February 1, 2012 11:17 pm

    Thanks, always looking for squash ideas!


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