Squash Bread

Serves: 3 loaves
2 packages yeast active dry
1 tablespoon sugar
2 cups water warm (105° to 115° F)
2 eggs
6 1/2 cups unbleached flour
1 cup squash puréed winter (buttercup, butternut, acorn, etc.) or pumpkin
1/2 cup dry milk powder
1/3 cup sugar
3 tablespoons vegetable oil
2 teaspoons salt
2 to 3 tablespoons poppy seeds

Dissolve yeast and 1 tablespoon sugar in warm water; let set until foamy, 5 to 10 minutes. Separate 1 egg, reserve white. Combine yeast mixture, 2 cups flour, squash or pumpkin, dry milk, 1/3 cup sugar, whole egg, egg yolk, vegetable oil, and salt; beat well for 5 minutes. Add remaining flour 1 cup at a time, until a stiff dough is formed. Turn out onto well-floured surface and knead until smooth and elastic, adding flour if needed. Form into ball and place in well-greased bowl, turning to coat surface. Let rise, covered, until double, about 60 to 90 minutes. Punch down dough, divide into 3 portions, and allow to rest on lightly-floured surface for 10 minutes. Shape into loaves and place in 3 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover and let rise until double, about 60 minutes. Beat egg white slightly and brush loaves. Sprinkle with poppy seed. Bake in preheated 375° F oven 20 to 25 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans; cool on racks.Note: If you don't have nonfat dry milk, use milk in place of water.