This bread is absolutely amazing. It's delicious and goes really, really fast. No one seems to be able to eat just one slice! I originally found it in Taste of Home magazine. I even did a bread making session with preschool kids once and the kids devoured the two breads that we made. And you know if preschoolers go nuts for it then its really good!
A few things.
I always use butternut squash. I'm sure you can try it with another kind but that's the one that's supposed to be used. I also always double the recipe and make 2 loaves at a time. The recipe calls for 3-3.5 cups of flour but sometimes it takes an extra cup or two to get the dough just right so just see what happens and be ready to add extra. The nutrients are based on 3.5 cups of flour though.
Prep: 25 min. + rising Bake: 20 min.
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
3 tablespoons brown sugar
1/4 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1 egg, beaten
1 tablespoon water
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.
Nutritional Facts: 1 serving (1 slice) equals 140 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 78 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.