2 pk Active dry yeast
1/2 c Warm water; (110 - 115 degre
1 1/4 c Mashed cooked butternut squa
1 c Warm milk; (110 - 115 degree
2 Eggs; beaten
1/3 c Butter or margarine; melted
1/3 c Sugar
1 ts Salt
7 c All-purpose flour; 7 to 7-1/
Recipe by: TASTE OF HOME - OCT/NOV 95 In a mixing
bowl, dissolve yeast in water; let stand for 5 min.
Add squash, milk, eggs, butter, sugar and salt; mix
well. Gradually add 3-1/2 cups flour; beat until
smooth. Add enough remaining flour to form a soft
dough. Turn onto a floured board; knead until smooth
and elastic, about 6-8 min. Place in a greased bowl,
turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour. Punch dough
down. Shape into three loaves; place in greased 8x4x2"
loaf pans. Cover and let rise until doubled, about 30
min. Bake at 375 degrees for 25-30 minutes or until
tops are golden. Remove from pans to cool on wire
racks. Yield: 3 loaves.
