Butternut-Raisin Bread

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Oxmoor House


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1 teaspoon ground cinnamon

3 tablespoons sugar

5 3/4 to 6 cups bread flour, divided

2 packages rapid-rise yeast

3/4 cup warm water (120° to 130°)

1/4 cup warm 1% low-fat milk (120° to 130°)

1 1/3 cups mashed cooked butternut squash (about 1 small)

1/4 cup molasses

2 tablespoons vegetable oil

1 teaspoon salt

Cooking spray

2 tablespoons butter or stick margarine, melted and divided

1/2 cup raisins

1 cup sifted powdered sugar

3 1/2 teaspoons 1% low-fat milk

1/4 teaspoon vanilla extract

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