2 pkgs. dry yeast
1 1/4 c. warm water
5 1/2 to 5 3/4 c. bread flour, divided
1 1/4 c. mashed, cooked, fresh butternut squash (approximately 1 lb.)
1/4 c. molasses
2 tbsp. vegetable oil
1 1/2 tsp. salt
1 c. plus 2 tbsp. quick cooking oats, uncooked and divided
Vegetable cooking spray
1 tbsp. water

Dissolve yeast in warm water for 5 minutes. Combine yeast mixture, 3 cups flour, and next 4 ingredients in a large mixing bowl. Beat at medium speed until smooth. Stir in 1 cup oats and 2 cups flour until stiff dough. Turn onto floured board; knead 15 minutes. Place in bowl coated with cooking spray; let rise 45 minutes. Coat 2 loaf pans with cooking spray; sprinkle with 1 1/2 teaspoons oats. Punch down dough; knead 5 times. Divide in half. Place in loaf pans. Brush with 1 tablespoon water; sprinkle with 1 tablespoon oats. Cover; let rise. Bake at 350 degrees for 45 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on racks.

100 calories per slice; fat = 1.3; protein = 3; calcium = 16; cholesterol = 0; carbohydrates = 18; iron = 0.9; sodium = 112.