Serves: 2
Total Calories: 1,842

2 packages yeast active dry
1/4 cup water warm (105° to 115° F)
1 pound squash Mediterranean, baked
1 cup milk
1/2 cup brown sugar
1/3 cup butter or margarine, softened
1 egg slightly beaten
1 1/2 teaspoons salt
2 tablespoons molasses dark
1/2 teaspoon ginger ground or 1 teaspoon minced fresh ginger
6 to 7 cups flour

Dissolve yeast in warm water in small bowl let stand until bubbly, about 10 minutes. Purée squash in blender or food processor to equal about 1 cup. Combine squash, milk, brown sugar, butter or margarine, and egg. Add salt, molasses, and ginger. Stir in yeast mixture and enough flour to make dough easy to handle. Turn dough out onto floured board knead until smooth and elastic. Place in greased bowl and turn over to coat underside. Cover and let rise in warm place until double in bulk, about 1 hour. Grease 2 5 1/2 x 9 1/2 x 2 3/4 -inch loaf pans and put greased wax paper on the bottom. Punch dough down divide in half, shape, and place in loaf pans. Cover and let rise in warm place until double in bulk, about 1 hour. Bake in preheated 350° F oven for 1 hour or until bread sounds hollow when tapped with knuckle. Cool for 5 minutes in pan turn out onto cake rack, remove wax paper, and let cool. To serve, brush with melted butter or margarine, wrap in foil and heat in 350° F oven for 20 minutes.

Note: This bread is good for sandwiches as well as plain or toasted.

Nutritional Facts:

Serves: 2
Total Calories: 1,842
Calories from Fat: 303

More Recipes from the Recipes for Summer Days Cookbook:
Chili-Cheddar Corn Bread
Crisp Fried Won Ton Squares
Hors D'Oeuvre Rolls
Indian Squash Bread
Jalapeno Corn Bread Muffins