1 pkg. active dry yeast
2 tbsp. sugar
1/4 c. butter, softened
1 tsp. nutmeg
1 tsp. salt
About 5 1/2 c. all-purpose flour
1/4 c. warm water
1/2 c. milk, at room temperature
1 egg
1 1/2 c. vegetable puree of choice

Cook vegetables and puree. Dissolve yeast in water and let stand 15 minutes. Add and mix together milk, butter, egg, nutmeg, salt, and puree and 3 cups flour. Add rest of flour and knead. Place dough in greased bowl. Cover until doubled in bulk. Punch down and divide in half. Place in bowls or baskets or pans to rise, 45 minutes. Baskets and bowls are inverted on baking sheet and removed. Bake in preheated 350 degree oven for 30-40 minutes. Cool on racks.