1 ½ cups

Cubed Winter Squash

1 cup

Scalded Milk

2 (.25 ounces) packages

Active Dry Yeast

½ cup

Warm Water (110 degrees F/45 degrees C)

6 cups

All-Purpose Flour

½ cup

White Sugar

2 teaspoons

Salt

½ cup

Shortening

Directions

  • Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
  • Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

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