1 c. boiling water
1 c. milk
1 c. mashed squash or pumpkin
2 tbsp. shortening
2 tbsp. sugar
1 tbsp. salt
1 pkg. dry yeast
8 c. flour

Combine milk, squash, shortening, sugar and salt; pour boiling water over all. Combine 4 cups flour with the yeast; mix into liquid. Then add 3 to 4 cups more flour to make a firm springy dough. Put in greased bowl and let rise until double. Put dough on floured board and knead well. Form 3 loaves and put in greased loaf pans and let rise until double. Bake at 350 degrees for 1 hour.

HINTS: This bread is excellent toasted and served with peanut butter. This is an easy way to get more Vitamin A into your family's diet.

Use leftover squash and pumpkin. This bread freezes well.