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BUTTERNUT SQUASH BREAD




Source of Recipe


Unknown


List of Ingredients




Two .25-oz. pkgs. active dry yeast
1/2 cup warm water (110 degrees to 115 degrees)
1-1/4 cups butternut squash, cooked and mashed
1 cup warm milk (110 to 115 degrees)
2 eggs, beaten
1/3 cup butter or margarine, melted
1/3 cup sugar
1 teaspoon salt
7 cups all-purpose flour, divided

Recipe



In a mixing bowl, dissolve yeast in warm water; let stand 5 minutes. 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 surface; knead until smooth and elastic, about 6-8 minutes. 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 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

Variation: I use half whole wheat and half white for flour, brown sugar in place of white and left out salt.