Buttercup (Butternut) Yeast Bread

• 3 (1/4 ounce) packages active dry yeast
• 12 cup warm water
• 2 tablespoons sugar
• 2 12 cups mashed cooked butternut squash or 2 12 cups buttercup squash
• 2 cups milk
• 23 cup packed brown sugar
• 23 cup butter, softened
• 2 eggs, slighlty beaten
• 3 teaspoons salt
• 13 cups all-purpose flour

1. In a very large mixing bowl, dissolve yeast in warm water.
2. Add sugar, let stand for 5 minutes.
3. Add the squash, milk, brown sugar, butter, eggs and salt; mix well.
4. Add six cups flour.
5. Beat on medium speed for 3 minutes.
6. Stir in enough remaining flour to form a soft dough.
7. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes.
8. Place in a greased bowl, turning once to coat top.
9. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
10. Punch dough down.
11. Divide into three portions; shape into loaves.
12. Place in three greased 9"x5" loaf pans.
13. Cover and let rise until doubled, about 45 minutes.
14. Bake at 350 degrees for 35-40 minutes or until golden brown.
15. Cool for about 10 minutes before removing from pans to wire racks.

active dry yeast, water, sugar, squash, milk, brown sugar, butter, eggs, salt, flour

Taken from www.food.com/recipe/buttercup-butternut-yeast-bread-325635 (may not work)