(This recipe yields 3 loaves)

3pkg. yeast
1/2c. warm water
2tbl. sugar
2 1/2c. mashed cooked butternut squash
2c. milk
2/3c. brown sugar
2/3c. butter, softened
2 eggs, lightly beaten
3 tsp. salt
13c. flour

In a very large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs, and salt; mix well. Add 6c. flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

Punch dough down. Divide into three portions; shape into loaves. Place in three greased loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake at 350 for 35-40 minutes or until golden brown. Cool for 10 minutes
before removing from pans to wire racks to cool completely.

Note: Remember when baking bread, it is always best to add warm ingredients to
your batter. Placing cold liquids or squash such as this recipe calls for, will retard the yeast action leaving you with a flat loaf!!