This bread combines a soft, Challa style with winter squash, resulting in a golden, rich bread that is a favorite for the holiday table.
Squash Braided Bread
1/3 cup warm milk
2 Tbsp warm water
1 package of yeast
1/4 tsp salt
Mix these together and let sit until it becomes frothy(this is proofing yeast, and I always do this step to be sure my yeast is still good).
1 cup cooked, blended squash(Pumpkin can be substituted)
3 Tbsp brown sugar
1/4 cup soft butter
1 egg, room temperature
3 1/2 cup unbleached flour-keep a little extra on hand to add if needed. This amount varies with the humidity and type of flour.
You will end up with a soft dough, so flour your surface well and knead the dough until it is smooth.
Let rise, covered until doubled.
Punch down and divide into thirds
Stretch and roll each piece into about 18 inches long-not an exact science, just do the best you can.
Grease a cookie sheet and place the three ropes side by side onto the sheet.
Braid the ropes together, making sure to press and pinch the ends together so they stay.
Cover one more time, and let rise until doubled.
Bake 350 degree oven for 25 minutes.
(I like to brush with egg white for a glossy finish, before baking)
Hope someone will try it this year!