Buttercup Squash Bread

Ingredients

• 0.3 ounce yeast dry
• 1 cup buttercup squash cooked mashed
• 0.5 teaspoon caraway seeds 
• 3 cups flour all-purpose
• 2 tablespoons blackstrap molasses 
• 1 teaspoon salt 
• 0.5 cup water (110° to 115°)

Equipment

• bowl
• frying pan
• oven
• wire rack
• loaf pan

Directions

1. In a large bowl, dissolve yeast in water.
2. Add molasses, salt, caraway, squash and 2 cups flour; mix well.
3. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf.
5. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 45 minutes.
6. Bake at 400° for 25-30 minutes or until golden brown.
7. Remove from pan to cool on a wire rack.