- 3 packages (1/4 ounce each) active dry yeast
- ½ cup warm water (110° to 115°)
- 2 tablespoons sugar
- 2-1/2 cups mashed cooked buttercup or butternut squash
- 2 cups milk
- ⅔ cup packed brown sugar
- ⅔ cup butter, softened
- 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 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-in. x 5-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.
Recipe by Gracious Rain at https://graciousrain.com/buttercup-bread/
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