Squash Braid

I realize that I have taken a picture of a half-eaten loaf of bread, or would that be "braid" of bread? I had forgotten to take the picture right out of the oven, but I thought it was still somewhat "pretty". :) This was pretty good, but I would definitely plan a little better using the butternut squash up with other recipes right away, or, if you have a butternut squash, and have used it for something and need some more recipes, this only requires 1 cup of mashed, cooked butternut squash. We ate this with dinner, but the leftovers were pretty good as a snack, warmed and drizzled with honey.

Squash Braid (courtesy of Taste Of Home)

Ingredients:
1 package (1/4 ounce) 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, 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

Directions:
In a small bowl, dissolve yeast in water. In a 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 a 18-in. 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° for 20-25 minutes or until golden brown. Remove from pan and cool on a wire rack. Yield: 1 loaf.