2 pk Active dry yeast — 1/4 2 c Winter squash — mashed
oz Each 1/4 c Sugar
1 c Warm milk — 110/115 deg 2 tb Butter or margarine —
5 c All-purpose flour Softened
2 c Whole wheat flour 2 ts Salt
In a large mixing 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. Turn out onto a floured board; knead until smooth and
elastic, about 6-8 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 the dough down. Shape into two loaves and place in
greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until
doubled, about 1 hour. Bake at 375 deg. for 30-35 minutes. Remove
from pans to cool on a wire rack. Yield: 2 loaves
Yields
1 servings