Braided Squash Bread

Dont let the squash scare you.... you wont taste it!! it is an amazing flaky bread witht he texture of a delicate croissant. I added cheese to it. sharp cheddar works great in baking. Anyways, since i didnt have any butternut squash, i used an acorn squash and a sunrise squash. cut them in half, seed em, bake in a pan with water for 45-60 minutes, peel away the skin, and boom. you got your squash for this recipe.


Ingredients

1 (.25 ounce) package active dry yeast (or if you gave it in a jar, 2 1/4 tsp yeast)
2 tablespoons warm water (110 degrees F to 115 degrees F)
1 cup mashed, cooked butternut squash
1/3 cup warm milk (110 to 115 degrees F)
1/4 cup butter or margarine, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups all-purpose flour
GLAZE:
1 egg, beaten
1 tablespoon water

Method:
1. In a small bowl, dissolve yeast in water.

2. In a mixing bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 cups flour; mix well.

3. Add enough remaining flour to form a soft dough.

4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

5. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

6. Punch dough down. Divide into thirds; roll each third into a 18-in. rope.

7. Place on a greased baking sheet. Braid ropes together; pinch ends.

8. Cover and let rise until nearly doubled, about 30 minutes.

9. Combine glaze ingredients; brush over braid.

10. Bake at 350 degrees F for 20-25 minutes or until golden brown.

11. Remove from pan and cool on a wire rack.