Butternut Squash Bread Recipe

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 -----