Ingredients
3 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)2 tablespoons sugar2-1/2 cups mashed cooked buttercup or butternut squash2 cups 2% milk2/3 cup packed brown sugar2/3 cup butter, softened2 large eggs, lightly beaten3 teaspoons salt13 cups all-purpose flour
Preparation
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 and about 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough 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 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
