Squash Bread
| 1 | package (1/4 oz.) active dry yeast | 2 | tablespoons warm water |
| 1 | cup mashed cooked butternut squash | 1/3 | cup warm milk |
| 1/4 | cup butter, softened | 1 | egg |
| 3 | tablespoons brown sugar | 1/4 | teaspoon salt |
| 3 to 3-1/2 | cups all purpose flour | | |
| GLAZE: | | |
| 1 | egg, beaten | 1 | tablespoon water |
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In a bowl, dissolve yeast in water. Combine squash, milk, butter, egg, brown sugar & salt in another bowl; mix well. Add yeast mixture & 1-1/2 cups flour; mix well. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth & elastic. Place in a greased bowl, turning once to grease top. Cover & let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each third into an 18-inch rope. Place on a greased baking sheet. Braid ropes together; pinch ends. Cover and let rise until nearly doubled, about 30 minutes. Combine glaze ingredients; brush over braid. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan & coll on wire rack.
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