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Food Storage Recipe Monday

Posted by imawheatwatcher on May 17, 2010

I thought that it would be a great use of this blog to post food storage friendly recipes every Monday. I have gotten several comments that people would LOVE more recipes. If you have a recipe that you love and would like to share, please email it to me!

Buttercup Bread

Ingredients

3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 degrees to 115 degrees)
2 TBS sugar
2 1/2 cups mashed cooked buttercup or butternut squash
2 cups milk (6 TBS non-instant powdered milk + 2 cups water)
2/3 cup packed brown sugar
2/3 cup softened butter
2 eggs, slightly beatened (2 TBS powdered eggs + 1/4 water)
2 tsp salt
13 cups all-purpose flour

Directions

In a very large bowl, dissolve yeast in warm water. Add sugar, let stand for 5 minutes. Add the squash, milk, brown sugar, 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.

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 3 greased 9-in x 5-in 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 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (16 slices each)

As I am typing this my bread is in the oven. John was gone this weekend with Drill so I didn’t have the time to do it then. I promise once it is done I will take pictures and post them. Until then here is the link to Gracious Rain where I got the recipe. Our dear sweet Sister Launi’s blog.

Happy Eating

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One Response to “Food Storage Recipe Monday”

  1. Launi said

    Wow man, thanks!

    You’ll love this bread–I’ promise!

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