Butternut Squash Bread

If you still have your butternut squash, here is a recipe that I tried today and we enjoyed it.
Deby

Butternut Squash Bread

Submitted by: Agnes Miller Rated: 3 out of 5 by 5 members

Prep Time: 25 Minutes Cook Time: 25 Minutes

Ready In: 50 Minutes Yields: 48 servings

"'This yeast bread is scrumptious served warm or toasted,' promises Agnes Miller of Marshall, Illinois. 'A friend shared the recipe years ago.'"

INGREDIENTS:

2 (.25 ounce) packages active dry yeast 1/2 cup warm water (110 degrees F to 115 degrees F) 1 1/4 cups mashed, cooked butternut squash 1 cup warm milk (110 to 115

degrees F) 2 eggs, beaten 1/3 cup butter or margarine, melted 1/3 cup sugar 1 teaspoon salt 7 cups all-purpose flour

DIRECTIONS:

1.

In a mixing bowl, dissolve yeast in water; let stand for 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 surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.