Buttercup Yeast Bread

I made this bread at Thanksgiving and it was a hit! It takes a little time to make, but is well worth it!

3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 tablespoons sugar
2-1/2 cups mashed cooked buttercup or butternut squash *(Directions to follow)
2 cups milk
2/3 cup packed brown sugar
2/3 cup butter, softened
2 eggs, lightly beaten
3 teaspoons salt
13 cups all-purpose flour

*Wash, peel and slice your squash into 1 inch sections. Next, cube your sections and boil for 15-20 minutes until tender. Then mash, just like you would potatoes. One squash is going to give you about 5 cups, freeze the extra for next time!

Directions: In a very large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt; mix well. Add 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves.