---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Butternut Squash Bread
  Categories: Breads
       Yield: 3 Servings
  
       2 pk Active dry yeast
     1/2 c  Warm water; (110 - 115 degre
   1 1/4 c  Mashed cooked butternut squa
       1 c  Warm milk; (110 - 115 degree
       2    Eggs; beaten
     1/3 c  Butter or margarine; melted
     1/3 c  Sugar
       1 ts Salt
       7 c  All-purpose flour; 7 to 7-1/
  
   Recipe by: TASTE OF HOME - OCT/NOV 95 In a mixing
   bowl, dissolve yeast in water; let stand for 5 min.
   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 board; knead until smooth
   and elastic, about 6-8 min. 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 8x4x2
   loaf pans. Cover and let rise until doubled, about 30
   min. Bake at 375 degrees for 25-30 minutes or until
   tops are golden. Remove from pans to cool on wire
   racks. Yield: 3 loaves.
  
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