Butternut Squash Bread - cooking recipe

Ingredients

2 packages active dry yeast
1/2 cup warm water
1 1/4 cups mashed cooked butternut squash
1 cup warm milk (110 to 115 degrees)
2 eggs, beaten
1/3 cup butter or 1/3 cup margarine, melted
1/3 cup sugar
1 teaspoon salt
7 - 7 1/2 cups all-purpose flour

Preparation

In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
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 minutes (5 mins in the mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down.
Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
Cover and let rise until doubled about 30 minutes.
Bake at 375 for 20 minutes or until tops are golden.
Remove from pans to cool on wire racks.