Butternut Squash Bread
Ingredients
- 2 packages active dry yeast
- 1/2 C. warm water (110 to 115)
- 1-1/4 C. mashed cooked butternut squash
- 1 C. warm milk (110 to 115)
- 2 eggs, beaten
- 1/3 C. butter or margarine, melted
- 1/3 C. sugar
- 1 tsp. salt
- 7 to 7-1/2 C. all purpose flour
Directions
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 C. 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 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.x4-in.x2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.
Yields: 3 loaves
