Butternut Squash Bread

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1/3 cup butter or margarine, melted

1 cup warm milk (110 to 115 degrees F)

1/3 cup sugar

1 1/4 cups mashed, cooked butternut squash

1/2 cup warm water (110 degrees F to 115 degrees F)

2 (.25 ounce) packages active dry yeast

1 teaspoon salt

7 cups all-purpose flour

2 eggs, beaten

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