1 ½ cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
½ cup white sugar
2 teaspoons salt
½ cup shortening
In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar, and salt. Stir in yeast mixture, shortening, squash and milk; mix well. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.