Buttercup Butternut Yeast Bread
Elevate your bread-baking game with this deliciously soft and golden Buttercup Butternut Yeast Bread, the perfect marriage of savory and sweet fall flavors. This recipe combines roasted butternut and buttercup squash purees for a naturally vibrant hue and a subtle, earthy sweetness in every bite. Enriched with whole milk, buttery richness, and a hint of sugar, this yeast bread boasts a pillowy texture and irresistible aroma. A glossy egg wash gives it a bakery-style finish, while kneading ensures it’s beautifully elastic. Whether you enjoy it warm with a pat of butter or as a base for hearty sandwiches, this homemade bread is a showstopper that will fill your kitchen with the comforting essence of autumn. Perfect for holiday gatherings or cozy everyday meals, this squash-infused loaf is a must-try for bread enthusiasts!
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Recipe Information
Ingredients
- 1 cup Butternut squash puree
- 1 cup Buttercup squash puree
- 0.5 cup Whole milk
- 4 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
- 3 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 4.5 cups All-purpose flour
- 1 large Egg
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 375°F (190°C). Halve and seed your butternut and buttercup squashes, and roast them cut-side down on a baking sheet for 40-50 minutes or until tender.
Scoop out the flesh of the roasted squashes and puree them separately. Measure out 1 cup of butternut squash puree and 1 cup of buttercup squash puree. Let cool completely.
Warm the milk in a small saucepan until it’s lukewarm (about 100-110°F or 38-43°C). Stir in the sugar and sprinkle the active dry yeast over the top. Let sit for 5-10 minutes until the mixture is foamy.
In a large mixing bowl, combine the squash purees, melted butter, salt, and the yeast mixture. Add the egg and mix until well combined.
Gradually add the flour, 1 cup at a time, mixing well after each addition until a soft dough forms. Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Add a bit more flour if the dough is too sticky.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it as desired (e.g., into a loaf or small buns). Place shaped dough onto a greased baking pan or loaf pan. Cover again and let rise for another 30-40 minutes.
While the dough is rising, preheat your oven to 375°F (190°C). Prepare the egg wash by whisking together 1 egg with 1 tablespoon of water.
Brush the top of the risen bread or buns with the egg wash for a shiny finish.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let cool on a wire rack before slicing and serving. Enjoy your Buttercup Butternut Yeast Bread warm or at room temperature!
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
