Winter Squash Bread

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm milk (110u0b0 to 115u0b0)
• 4 to 5 cups all-purpose flour
• 2 cups whole wheat flour
• 2 cups mashed winter squash
• 1/4 cup sugar
• 2 tablespoons butter, softened
• 2 teaspoons salt

1. In a large bowl, dissolve yeast in warm milk. Add 2 cups all-purpose flour, whole wheat flour, squash, sugar, butter and salt; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
2. Turn out onto a floured surface; 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.
3. Punch the dough down. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 375u0b0 for 30 to 35 minutes. Remove from pans to cool on a wire rack.

active dry yeast, warm milk, flour, whole wheat flour, winter, sugar, butter, salt

Taken from www.tasteofhome.com/recipes/winter-squash-bread/ (may not work)