Squash Braid Bread


1 package (1/4 oz) active dry yeast
2 tablespoons warm water (110* to 115*)
1 cup mashed cooked butternut squash
1/3 cup warm milk (110* to 115*)
1/4 cup butter or margarine, 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

In a small bowl, dissolve yeast in water. 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. 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, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each third into an 18 in. rope. Place on a greased baking sheet. Braid ropes together; pinch ends. Cover and let rise until nearly doubled, about 30 mins. Combine glaze ingredients; brush over braid. Bake at 350* for 20-25 min or until golden brown. Remove from pan and cool on a wire rack. Yield: 1 loaf.