Butternut Squash Bread

Ingredients

• 2 teaspoons instant yeast
• 1 1/4 cups mashed cooked butternut squash
• 1 1/2 cup warm milk (110 to 115 degrees)
• 2 eggs, beaten
• 1/3 cup butter, melted
• 1/3 cup sugar
• 2 teaspoon salt
• 7 -7 1/2 cups all-purpose flour

Directions

1. In a mixing bowl combine, yeast, squash, milk, eggs, butter, sugar and salt; mix well.
2. Gradually add 3 ½ cups flour; mix 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. (You can let it rest for 20 minutes before kneading to build gluten)
5. Cover and let rise in warm place until doubled, about 1 hour.
6. Punch dough down.
7. Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
8. Cover and let rise until doubled about 30 minutes.
9. Bake at 350 for 30 minutes or until tops are golden.
10. Remove from pans to cool on wire racks.