Golden Autumn Braid

SECRET INGREDIENT: butternut squash

Many tender breads get their pleasing texture from pureed vegetables. Here, butternut squash lends a soft texture and beautiful sunny color to the bread. Try it with hearty beef or pork stews.

Ingredients

BREAD
• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons warm (110°-115°F) water
• 1 cup mashed cooked butternut squash
• 1/3 cup warm (110°-115°F) milk
• 1/4 cup unsalted butter or margarine, softened 1 egg
• 3 tablespoons brown sugar
• 1/4 teaspoon salt
• 3 to 3 1/2 cups all-purpose flour
• 1 teaspoon oil

GLAZE
• 1 egg, beaten
• 1 tablespoon water

How to make it   50 minutes

• 1

  For bread, in a small bowl, dissolve the yeast in the water.
• 2

  In a large bowl, combine the squash, milk, butter or margarine, egg, brown sugar, and salt. Mix well.
• 3

  Add the yeast mixture and 1 1/2 cups of the flour, then mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Coat a large bowl with the oil and add the dough, turning to coat. Cover the bowl and let rise in a warm place (85°F) free from drafts until the dough has doubled in bulk, about 1 hour.
• 4

  Punch dough down. Divide into thirds; roll each third into an 18-inch rope. Braid the ropes together on a greased baking sheet. Pinch ends. Cover and let rise until nearly doubled, about 30 minutes.
• 5

  Preheat the oven to 350°F.
• 6

  For glaze, combine the egg and water in a cup and brush over the braid. Bake until golden brown, 20 to 25 minutes. Remove from the pan and cool on a wire rack.

Personalize It!

Replace the butternut squash with cooked mashed sweet potatoes. Or, for a quick switch, use canned pumpkin puree instead.