"HARVEST" - BUTTERNUT SQUASH BREAD

Provided by Gail Eischeid

Time 1h

Number Of Ingredients 11

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Steps:

1. In a small bowl, dissolve yeast in water. Microwave Butternut Squash until cooked and soft inside. Cut it in 1/2, take out seeds, and squash flesh. In a mixing bowl, combine butternut squash, milk, butter, 1 egg, brown sugar, and salt. Mix well.
2. Add yeast mixture and 1-1/2 C Flour. Mix well. Add remaining flour to make a soft dough, if dough is sticky can up to another 1/2 C flour.
3. Turn dough onto floured surface, knead until smooth and elastic, about 6 to 8 minutes. Placed in grease bowl, turning once to grease top. Cover and let rise for about 1 hour in warm place, until double.
4. Punch dough down. Place on geased sheet or baking stone or bread pan. Let bread rise one more time to almost double, about 30 minutes. I like to either bake in round ball or as a "Braid." *See Baker's Tip. for details.
5. Combine "Glaze" ingredients - Egg & water, brush over bread or braid. Bake at 350 F for 20 to 25 minutes or until golden brown. Remove from pan and cool on a wire rack. Makes 1 Loaf.
6. BAKER'S TIP: To make a "Braid", divide the dough into 1/3 each, roll each 1/3 into a 18-inch rope. Braid 3 ropes together, pinch ends.
7. BAKER'S TIP: If you don't want to all the mixing by hand, I have used my dough hook on my mixer or a bread machine too! :) Bon Appetite!