Just Baking

We all have them…those recipes that we sneak ingredients into. I am always trying to sneak vegetables into my kids food in one way or another. Some people like to dice up vegetables and put them in their pasta sauce, hoping the picky eater in the family won’t notice. Others use jarred baby food and simply add that as an ingredient into whatever dish they are making. Some people even sneak veggies into their delicious desserts, keeping the secret from the unsuspecting eaters. I like to sneak vegetables into bread…whether it be chocolate chip zucchini bread, sweet potato bread, or one of my new favorites…Butternut Squash Bread. This butternut squash bread is fantastic fresh out of the oven, served warm with some creamy butter on top. Your picky eaters will love it, and you will be smiling inside knowing that your secret is safe.

Butternut Squash Bread

Makes 3 loaves

1. In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
2. Add squash, milk, eggs, butter, sugar and salt; mix well.
3. Gradually add 3 ½ cups flour; beat until smooth.
4. Add enough remaining flour to form a soft dough.
5. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer).
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in warm place until doubled, about 1 hour.
8. Punch dough down.
9. Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
10. Cover and let rise until doubled about 30 minutes.
11. Bake at 375° F for 20 minutes or until tops are golden.
12. Remove from pans to cool on wire racks.