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Butternut Squash Bread

2 packages active dry yeast
1/2 cup warm water
1 1/4 cup mashed cooked butternut squash
1 cup warm milk
2 eggs, beaten
1/3 cup butter or margarine, melted
1/3 cup sugar
1 tsp salt
7 cup all-purpose flour, more if needed

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.

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