Buttercup Squash Bread1 pkg (1/4 oz.) active dry yeast1/2 cup warm water (110 to 115 degrees)2 tablespoon molasses1 teaspoon salt1/2 to 1 tsp. caraway seeds1 cup buttercup squash, cooked and mashed3 cup all-purpose flourIn a large mixing bowl, dissolve yeast in water. Add molasses, salt,caraway, squash and 2 C. flour; mix well. Add enough remaining flourto form a soft dough. Turn onto a floured surface; knead until smoothand elastic, about 6-8 minutes....
