Butternut Squash Bread

Directions

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 3½ 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 to 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 8×4×2 inch; loaf pans.

Cover and let rise until doubled, about 30 minutes.

Bake at 375℉ (190℃) F for 25 to 30 minutes or until tops are golden.

Remove from pans to cool on wire rack.