Dutch Squash Biscuits

4 c. bread flour
1 T. yeast
1/2 c. lukewarm water
1 c. milk, scalded
1/2 t. salt
4 T. butter, melted
1/4 c. sugar
1 1/4 c. shredded squash

Dissolve yeast in lukewarm water. Mix a sponge. Let rise 3/4 hour. Then mix all ingredients to make a soft batter. Put into baking pan. Let rise till light. Bake 25 minutes at 420. remove from oven and butter tops.

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