Winter Squash Braided Bread

This rich, soft bread makes the perfect accompaniment for your next holiday meal. I use pumpkin or any orange, winter squash interchangeably for it. This year, we grew an abundance of pumpkin and no one mentioned any change in the flavor.
The golden color is really pretty on the table, and it is an interesting way to add winter squash to your meal. Best of all, it makes your turkey sandwiches so much better!

You need:
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 referred to as proofing  yeast, and I always do this step to be sure my yeast is still good).

Then add:
1 cup cooked, blended squash(pumpkin can be substituted)
3 Tbsp brown sugar
1/4 cup soft butter
1 egg, room temperature

Finally, add:
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!