If you are learning how to make squash bread recipes let us discuss the many different varieties of squash. First we have the summer squash and the winter squash. The summer ones are thinner skinned and do not hold up very long; example zucchini and yellow squash. If I am not planning to use them promptly I will keep them in the refrigerator for a short period of time. The winter variety of squash like the pumpkin has a thicker skin and will remain in good condition longer if stored in a cool dry place.
As you learn how to make squash bread recipes you will probably want to search for different ones. For most recipes you can substitute any type of squash regardless if it is the summer or winter variety. The different ones may change the taste and texture a little but will always have a delicious moist texture. As you search for squash bread recipes you will find most are for sweet quick breads.
If you are learning how to make squash bread recipes that are “quick”, you will find many of my sweet quick bread recipes in other places on this website. Some are under quick breads, pumpkin breads, zucchini breads and throughout other sections. For this reason I am including here mostly the yeast squash bread recipes. As much as I love the sweeter quick squash breads, I also love yeast breads made with squash. These can also be sweet but most are not AS sweet. I love regular squash yeast bread which can be used like any “white” bread like for sandwiches, etc.
NOTE: When learning how to make squash bread recipes you will find it easy to substitute frozen squash for fresh. Start by thawing the squash and squeeze out all excess liquid. You may have to adjust the liquid or flour accordingly especially for yeast dough; yeast dough should have warm water about 112F degrees.
Learn how to make squash bread recipes using my favorite recipe.
NOTE: I use yellow squash. I cut it in have lengthwise; clean out seeds and wrap in foil. After baking until tender (Time depends on size and temp.). Cool the squash to warm, scoop out with spoon into processor; process until smooth.
Place squash in medium saucepan; add butter, honey and water to saucepan.
Heat mixture to 115 to 120F degrees over low heat stirring constantly.
Place 2 cups of the flour in a large mixing bowl; sprinkle salt around outside of flour.
Place yeast in center of flour; with mixer on low combine squash mixture with flour mix.
Beat in the egg and whole wheat flour; beat in more of the flour until thick.
Remove beaters and stir in more flour to make dough; turn out onto floured surface.
Knead dough about 10 minutes until smooth and elastic adding more flour if needed.
Place in a greased bowl; cover with plastic wrap and towel.
Let rise until doubled in bulk about 35 minutes; punch dough down
Divide dough into 3 parts; shape each into a loaf.
Place loaves on a greased baking sheet sprinkled with cornmeal.
Cover loaves with clean towel and let set about 10 minutes.
PREHEAT OVEN TO 350F degrees.
Bake 50 to 55 minutes; cover with foil last 20 minutes to prevent over browning.
Makes 3 loaves.
Learn how to make squash bread recipes with yeast and buttercup or butternut squash.
In a very large bowl dissolve yeast in warm water; add sugar and let stand 5 minutes.
Add to the bowl the squash, milk, brown sugar, butter, eggs and salt.
On medium speed of mixer beat in about 6 cups of the flour.
Stir in enough of the remaining flour to make a soft dough.
Turn out onto floured surface; knead until smooth and elastic about 10 minutes.
Place dough in greased bowl turning to coat all sides.
Cover and let rise until doubled about 75 minutes.
Punch dough down; divide into 3 parts and shape into loaves.
Place loaves in 3 greased loaf pans (9X5 inches).
Cover and let rise until double (45 minutes).
PREHEAT OVEN TO 350F degrees.
Bake loaves for 35 to 40 minutes until golden brown.
Cool 10 minutes before removing from pans.
Learn how to make squash bread recipes with pumpkin and yeast. This is a large loaf of “rustic” bread with a crusty outside.
Bring large pot of water with the salt to a boil.
Add pumpkin to the boiling water; cover and simmer gently until pumpkin is soft.
Drain pumpkin RESERVING cooking liquid; cool to about 112F to 115F degrees.
Press pumpkin through sieve or puree in food processor; cool puree to about 112F degrees.
Measure 1/3 Cup of the warm liquid; add the yeast and let stand about 5 minutes.
Place 5 cups of flour with sugar in large mixing bowl.
With mixer beat in water, pumpkin and yeast mixture.
Stir in remaining 5 cups of flour adding spoonfuls of warm liquid if needed for stiff dough.
Turn dough out onto a floured surface; knead until smooth and elastic.
Place dough into a greased bowl turning to coat all sides; cover with plastic wrap and towel.
Let rise about 2 hours until doubled in bulk; punch dough down and shape into ball.
Place dough ball on a greased baking sheet; press down lightly to flatten slightly.
Let loaf rise about 50 minutes until well risen; PREHEAT OVEN TO 425F degrees.
With sharp knife make a circular cut around top of the loaf; bake about 50 minutes.
NOTE: Bread should be golden brown and sounds hollow when tapped with fingers.
Learn how to make squash bread recipes; a sweet bread using pumpkin.
Preheat oven to 350F degrees.
In a large mixing bowl beat together eggs and sugar until light; beat in the pumpkin and oil.
In another bowl sift together flour, soda, baking powder, salt, cloves, cinnamon and nutmeg.
Add flour mixture to pumpkin mixture; mix until well blended.
Fold in the walnuts and currants; pour into greased and floured loaf pan (9X5 ½).
Pour batter into 2 greased and floured loaf pans.
Bake about 1 hour until pick comes out clean.
Learn how to make squash bread recipes using zucchini and no yeast.
Preheat oven to 350F degrees; grease and flour 2 loaf pans.
Combine and mix all dry ingredients in mixing bowl EXCEPT for the nuts.
In another bowl combine all wet ingredients; fold into the dry ingredients.
Stir in the walnuts; divide batter between prepared pans.
Bake 1 hour or until pick comes out clean; makes 2 loaves.
Learn how to make squash bread beautifully shaped in a braid.
Place squash in saucepan; cover with water and bring to a boil.
Reduce the heat to simmer; cover and cook 15 to 20 minutes until tender.
Drain and mash squash; measure out 2 cups and cool to about 112F degrees.
In a small bowl dissolve the yeast in the warm milk and water.
In a large bowl combine sunflower, butter, egg, brown sugar, salt and 2 cups squash.
Add the yeast mixture and 2 cups of flour; beat on medium speed for 2 minutes.
Stir in enough remaining flour to form a soft dough (Dough slightly sticky).
Turn out onto floured surface; knead until smooth and elastic 6 to 8 minutes.
Place dough in greased bowl turning to coat all sides; cover with plastic wrap.
Let rise about 1 hour until doubled in bulk; punch down and divide into 3 parts.
Shape each part into a 26 inch rope; braid the 3 ropes together.
Transfer the braid to a greased baking sheet forming a circle (I use a pizza pan).
Pinch ends together; cover with a clean towel and let rise about 45 minutes until doubled.
PREHEAT OVEN TO 350F degrees.
FOR TOPPING beat egg and water together; brush over the braid.
Sprinkle with the sunflower seeds; bake 18 to 23 minutes.
Lift to a wire rack to cool.
Learn how to make squash bread recipes using zucchini and yeast.
*NOTE: You can use frozen zucchini. Thaw completely and squeeze out all liquid. OMIT 2 tablespoons salt for zucchini but add 2 teaspoons after mixing yeast with flour.
Coarsely grate zucchini into a deep wide bowl to cover bottom; sprinkle with salt.
Grate another layer of zucchini in the bowl; sprinkle again with salt.
Repeat layers of grated zucchini and salt until all the zucchini is used.
Let zucchini stand about 30 minutes for salt to draw out excess moisture.
Press out remaining mixture from the zucchini with your hands.
PREHEAT OVEN TO 425F degrees.
Measure ½ cup of the warm water; stir in the yeast and let stand 5 minutes.
In a large bowl combine the zucchini, yeast mixture and flour.
Mix in enough warm water to make a stiff dough.
Turn onto floured surface and knead until smooth and elastic about 10 minutes.
Place dough in greased bowl turning to coat all sides; cover with plastic wrap and towel.
Let dough rise about 1 ½ hours until doubled in bulk; punch dough down.
Divide dough into 4 equal parts; shape each into long cylinders (17 inches).
Place cylinders next to each other; twist light together pinching ends together.
Place twist on lightly greased baking sheet; bake about 40 to 45 minutes hollow sound when tapped.
Shape dough into a long cylinder loaf; place on greased baking sheet.
Cover loaf with clean dry towel; let rise about 45 minutes to double.
PREHEAT OVEN TO 425F degrees; brush loaf with beaten egg yolk.
Bake 40 to 45 minutes until bottom sounds hollow when tapped; cool on rack.
Learn how to make squash bread recipes without yeast and made with zucchini.
Preheat oven to 350F degrees; grease and flour 2 loaf pans (9X5 inches).
Beat eggs until light; add sugar, oil, vanilla and zucchini until well blended.
Sift flour, baking powder, soda and salt together; stir flour mixture into zucchini mixture.
Stir in pineapple and nuts mixing until well blended; divide evenly between prepared pans.
Bake about 1 hour until test pick comes out clean; cool on rack until warm.
Run knife around edge to loosen bread; turn out and cool completely.
Wrap loaves with plastic wrap and store overnight before slicing.
Learn how to make squash bread recipes with these yeast dinner rolls.
Combine squash and 1 cup water in medium saucepan; bring to boil.
Reduce heat and simmer uncovered until tender (20 to 25 minutes); drain.
Add squash to food processor bowl; process until smooth and set aside.
Combine yeast and ½ cup water in measuring cup; let stand 5 minutes.
Combine squash, yeast mixture, milk and sugar in large mixing bowl.
With mixer beat in 2 cups of flour, shortening, nutmeg, salt and mace.
Stir in remaining dough to make a soft dough; turn out onto floured surface.
Knead dough until smooth and elastic 5 to 10 minutes; place in greased bowl.
Cover with plastic wrap and towel; let rise 1 hour or until doubled in bulk.
Punch dough down and divide into 18 parts; shape each part into a ball.
Place balls 2 inches apart on greased baking sheets.
Cover and let rise 40 minutes or until double in bulk.
PREHEAT OVEN TO 400F degrees.
Bake 12 to 15 minutes until golden brown; makes 18 rolls.