Butternut Squash Bread

Ingredients

• 0.5 ounce yeast dry
• 0.5 cup water (110° to 115°)
• 1.3 cups butternut squash cooked mashed
• 1 cup milk whole (110° to 115°)
• 2 large eggs beaten
• 0.3 cup butter melted
• 0.3 cup sugar 
• 1 teaspoon salt 
• 7 cups flour all-purpose

Equipment

• bowl
• oven
• loaf pan

Directions

1. In a large bowl, dissolve yeast in warm water.
2. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth.
3. Add enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
6. Punch dough down. Shape into three loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
7. Bake at 375° for 25-30 minutes or until tops are golden.
8. Remove from pans to cool on wire racks.