Just by tasting this bread you would never know there was squash in it. People love the this colorful bread, it is delicious and fluffy, they have a hard time guessing where the pretty orange tint comes from. Makes three loaves, plenty to go around.
1In a vary 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 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
1Turn 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.
1Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9-in. × 5-in. × 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
2Bake at 350 F. for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves.
1See more recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
This recipe can be traced back to once-popular and long-gone restaurants and department store cafeterias in downtown Nashville, where thick slices of hot egg bread were split and filled with creamed chicken.
A bright, fresh centerpiece doesn't have to be flowers in a vase. We think that a striking loaf of Citrus Pull-Apart Bread – complete with sweet, sticky citrus frosting – will have all your guests gathering around the table.