Buttercup Yeast Bread Recipes

BUTTERCUP YEAST BREAD

Steps:

• In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt and about 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn 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. , Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.

SIMPLE YEAST BREAD / DOUGH

Steps:

• Combine 1/2 cup warm water with 2 tablespoons of yeast and in a large mixing bowl and set aside for about 5 minutes.
• Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded.
• Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.
• Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured surface and knead in remaining flour, continuing to knead for about 10 minute until the dough is very soft and pliable.
• Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. Dough is ready when doubled in size and indentation remains when pressing a finger into the center.
• Press to deflate and shape the dough as you desire. You can use it to make mini pizzas, hot dog wraps, 2 regular sized pizzas, 2 loafs of bread or cinnamon bread.
• After shaping the dough, allow to rise again for 10-15 minutes before baking. Bake in a very hot oven (450-500 F) for 12-15 minutes. Check for desired golden color / doneness. Ovens vary in cooking time, so check the dough at about 10 minute and then adjust the cooking time / temperature according to your oven.

BUTTERMILK BREAD II

Steps:

• Proof yeast in warm water.
• Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
• Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
• Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

BUTTERY YEAST DOUGH

Steps:

• Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.
• Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.
• Beat in butter, one piece at a time; continue beating until fully combined and dough is silky but still sticky, about 5 minutes more. Cover with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour.
• Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight.

BUTTERCUP SQUASH BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.

BUTTERCUP (BUTTERNUT) YEAST BREAD

Steps:

• In a very 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 six cups flour. Beat on medium speed for 3 minutes.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 10 minutes.
• Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
• Punch dough down. Divide into three portions; shape into loaves.
• Place in three greased 9"x5" loaf pans. Cover and let rise until doubled, about 45 minutes.
• Bake at 350 degrees for 35-40 minutes or until golden brown.
• Cool for about 10 minutes before removing from pans to wire racks.