Squash/Pumpkin Basic Bread

4 C. warm water

1 C. pureed winter squash or pumpkin

2 T. dry yeast

1/2 C. dry instant potato flakes

1/3 C. softened butter

1/3 C. sugar

2 1/2 t. salt

9-10 C. flour (at least 4 cups white whole wheat flour)

Combine all ingredients in mixer bowl except flour. Mix well. Add white
whole wheat flour and white flour stirring in the last 2 C. flour gradually
as needed. Knead well. You should be able to touch it lightly and not have
it stick to your finger. Let rise until double in bulk and punch down. Let
rise again and then shape into loaves, and let rise again. Bake at 375 for
appx. 30 - 35 minutes, depending on size of loaves. This recipe makes 5
loaves appx. 3 ½ x 8 inches.

I have adapted this recipe from my mother’s recipe. I have found that if I
add dried potato flakes or use potato water instead of plain water, I get a
lighter loaf. I also substitute part whole wheat flour. I especially like
to substitute the white whole wheat flour.