Instructions: Combine yeast and warm water in a 2-cup liquid measuring cup let stand 5 minutes. Combine yeast mixture, 3 cups flour, squash, and next 3 ingredients in a large bowl; beat at medium speed of an electric mixer 2 minutes or until smooth. Gradually stir in 1 cup oats and 2 cups flour to make a moderately still dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough of remaining flour, 1/4 cup at a time, to keep dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm 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, staring at short 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 with cooking spray and sprinkle with 1 1/2 teaspoons oats. Repeat procedure with remaining dough and 1 1/2 teaspoons oats.

Brush loaves evenly with 1 tablespoon water, and sprinkle evenly with remaining 1 tablespoon oats. Cover and let rise in a warm place free from drafts, 25 minutes or until doubled in bulk. Bake at 350 for 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on wire rack.

Yield: 2 loaves or 16 (1/2 inch) slices per loaf.

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