This is a hearty bread that is excellent in the fall when the garden vegetables are ripe. The butternut squash is a wonderful surprise. We often have this with soup or stew.
warm water (110-115 degrees)
mashed cooked butternut squash
warm milk (110-115 degrees)
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brown sugar, firmly packed
all purpose flour
In small bowl, dissolve yeast in water.
In mixing bowl, combine squash, milk, butter, egg, br. sugar and salt. Mix well. Add yeast mixture and 1 1/2 cups flour; mix well.
Add enough remaining flour to form a soft dough. Turn onto a floured surface.
Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn once to grease top. Cover, let rise in warm place until doubled, about 1 hour.
Punch down dough. Divide into thirds, roll each third into 18 inch rope. Place on greased baking sheet. Braid ropes together, pinch ends. Cover, let rise to double. About 30 minutes.
Combine glaze ingredients and brush over bread.
Bake in a pre-heated 350 degree oven for 25-30 minutes or until golden. Remove from pan and cool on a wire rack.