Combine yeast and warm water in a 2-cup liquid measuring cup let stand 5minutes. Combine yeast mixture, 3 cups flour, squash, and next 3ingredients in a large bowl; beat at medium speed of an electric mixer 2minutes or until smooth. Gradually stir in 1 cup oats and 2 cups flour tomake a moderately still dough.
Turn dough out onto a lightly floured surface. Knead until smooth andelastic (about 10 minutes), adding enough of remaining flour, 1/4 cup at atime, to keep dough from sticking to hands. Place dough in a large bowlcoated with cooking spray, turning to coat top. Cover and let rise in awarm place (85), free from drafts, 35 minutes or until doubled in bulk.
Punch dough down; divide in half. Turn 1 portion out onto work surface;knead 4 or 5 times. Roll into a 14 x 7 inch rectangle. Roll up, staringatshort side, pressing firmly to eliminate air pockets; pinch ends to seal.Place dough, seam side down, in an 8-1/2 x 4 -1/2 inch loafpan coated withcooking spray and sprinkle with 1 1/2 teaspoons oats. Repeat procedurewithremaining dough and 1 1/2 teaspoons oats.
Brush loaves evenly with 1 tablespoon water, and sprinkle evenly withremaining 1 tablespoon oats. Cover and let rise in a warm place free fromdrafts, 25 minutes or until doubled in bulk. Bake at 350 for 35 minutesoruntil loaves sound hollow when tapped. Remove from pans immediately; coolon wire rack.
Yield: 2 loaves or 16 (1/2 inch) slices per loaf.
S(Typos (MC & WW points) by): "hdeacey1~~at;sympatico.ca (October 24, 2000)"; RecipeLu
Per Serving (excluding unknown items): 112 Calories; 1g Fat (11.7%caloriesfrom fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol;102mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
Per Serving (excluding unknown items): 112 Calories; 1g Fat (11.7%calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 102mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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