1 cup boiling water
1 cup milk
1 cup mashed squash or pumpkin
2 tablespoons shortening
2 tablespoons sugar
1 tablespoon salt
1 package active dry yeast
8 cups 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 350ºF 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.