Knead on a lightly floured surface until dough is smooth and elastic, about 10 minutes.
Cover with plastic wrap, then a clean towel. Let rest 20 minutes.
Grease two loaf pans, 9- by 5- by 3 inches. Divide dough in half. Shape into loaves. Place in loaf pans. Brush tops with 1 tablespoon fat.
Cover with plastic wrap. Refrigerate 2 to 24 hours.
Remove from refrigerator. Puncture gently any air bubbles on surface with toothpick or cake tester. Let rest 10 minutes before baking.
Preheat oven to 375°F. (moderate). Bake 40 minutes or until done.
Remove bread from pans. Cool on racks.
Squash bread
1 loaf, 18 slices
| Flour, unsifted | 1½ cups |
| Cinnamon | 2 teaspoons |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Eggs | 2 |
| Sugar | ¾ cup |
| Oil | ½ cup |
| Vanilla | 2 teaspoons |
| Zucchini or yellow summer squash, coarsely shredded, lightly packed | 1⅓ cups |