Squash Bread
Ingredients
- 2 cupfuls squash
- 1/4 cupful sugar
- 3 cupfuls scalded milk
- 2 tablespoonfuls butter
- 1 yeast cake
- Flour enough to knead
Directions
Press the stewed squash through a potato ricer, stir it with the sugar, salt, and butter into the hot milk; when cool, pour in the dissolved yeast, and as much flour as will make a dough that can be handled. Turn out on a baking board and knead for fifteen minutes. Return to the bread raiser and let it double its hulk. Knead again, shape into loaves, raise, and bake.