Remember it was a bumper year for squash? Linda ran across a bread recipe that makes a beautiful moist yeast bread with an orange tint.
The loaves were devoured quickly. Here’s the recipe:
3 packages (1/4 oz each) active dry yeast
1/2 cup warm water (110 to 115)
2 Tablespoons sugar
2 1/2 cups mashed cooked buttercup or butternut squash
2 cups milk
2/3 cup packed brown sugar
2/3 cup softened butter
2 eggs, lightly beaten
3 teaspoons salt
13 cups all-purpose flour
In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt; mix well. Add 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9 x 5 inch loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool.