Shaker Raised Squash Biscuits
From: Dave Sacerdote
Makes: 2 1/2 to 3 dozen biscuits

1 cup milk
4 tbsp butter
3/4 cup sugar
1/2 tsp salt
1 pkg active dry yeast
4 cups bread flour (may require up to five cups)
1 1/2 cups squash; pureed
2 eggs; room temperature
melted butter for brushing

In a saucepan, heat the milk and butter over medium heat until the butter is melted. Remove from heat.

In a large bowl, mix the sugar and salt and pour the milk mixture over it. Allow to cool uncovered until the temperature is lukewarm.

Add the yeast and 2 cups of flour. Beat with a mixer at medium speed for 2 minutes. Add the squash and eggs, mixing well. Continue to add flour until you have a stiff dough; the dough should begin to leave the sides of the bowl.

Turn the dough out onto a lightly floured board and knead by hand for 7 to 8 minutes, using additional flour on the board to prevent sticking.

Put the dough into a lightly greased bowl. Turn the dough so that all sides are greased and cover with a towel. Let the dough rise in a warm place until doubled; about 1 1/2 hours.

Punch down the dough, turn out onto a lightly floured board and roll to 1/2-inch thickness. With a floured 2 1/2-inch biscuit cutter, cut out as many biscuits as possible.

Place biscuits in a lightly greased 8 x 8-inch pan with the sides touching for soft sides; in muffin pans; or on a lightly greased baking sheet spread a few inches apart from each other. Let rise until doubled again, about 1 hour.

Bake in a preheated 375 F oven for 25 minutes or until golden brown.

Brush the tops of the biscuits with the melted butter while hot.