Overnight Flour Bread and Squash Biscuits

Ingredients

• 4 cups All-purpose flour (For the bread)
• 2 tablespoons Sugar (For the bread)
• 1 teaspoon Salt (For the bread)
• 2 tablespoons Shortening (For the bread)
• 0.25 ounce Active dry yeast (1 packet, for the bread)
• 0.5 cup Lukewarm water (For dissolving yeast, for the bread)
• 2 cups All-purpose flour (Approximately, for kneading, for the bread)
• 2 tablespoons Butter, melted (For greasing gem pans, for the bread)
• 0.5 cup Cooked squash, pureed (For the biscuits)
• 0.25 cup Sugar (For the biscuits)
• 0.5 teaspoon Salt (For the biscuits)
• 0.5 cup Milk, scalded (For the biscuits)

Instructions

1. 1In a large bowl, mix together 4 cups flour, 2 tablespoons sugar, 1 teaspoon salt, and 2 tablespoons shortening.
2. 2In a separate small bowl, dissolve 0.25 ounce active dry yeast in 1/2 cup lukewarm water. Let stand for 5 minutes to proof.
3. 3Add the yeast mixture to the dry ingredients and mix. Gradually add flour (approximately 2 cups) until a dough forms that you can knead.
4. 4Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
5. 5Cover the dough and let it rise overnight (approximately 12 hours) in a warm place.
6. 6In the morning, cut down the dough (punch it down to release air). Fill hot, buttered gem pans two-thirds full.
7. 7Bake in a moderate oven (350°F / 175°C) for 25-30 minutes, or until golden brown.
8. 8Preheat oven to 400°F (200°C). In a bowl, combine 1/2 cup cooked squash puree, 1/4 cup sugar, 1/2 teaspoon salt, and 1/2 cup scalded milk. Mix well.
9. 9Drop by spoonfuls onto a baking sheet. Bake for 12-15 minutes, or until golden brown.