Squash Bread

From mid-November, when butternut squash was plentiful:

Squash Bread
Makes 2 loaves
Ingredients

• 1 cup of butternut squash, peeled and cubed (about 1/3 of one squash)
• 1 packet dry active yeast
• 3 tbsp warm water
• 1/3 cup of warm milk (do not heat in microwave)
• 3 tbsp brown sugar
• 2 eggs (can be done with 1 egg)
• 1/4 cup butter
• 1/4 teaspoon salt
• 3 cups all purpose flour
• 3 tbsp oil (canola, vegetable or olive)
• several handfuls of flour for kneading

1. Boil the squash cubes in a large pot for 15-20 minute, until tender. (If there is leftover squash, it can be frozen for future use)
2. Mix the yeast well with 2 tbsp warm water and let stand for 10 minutes. Make sure the yeast is well mixed.
3. In a large bowl, combine the yeast with the milk, brown sugar, squash, butter, salt, flour and 1 egg, stirring well until completely mixed. The boiled squash should be broken into small pieces and thoroughly mixed into the dough. 
4. Knead the dough on a clear counter top dusted with flout until smooth, about 8-10 minutes.
5. Coat the inside of another bowl with the oil and roll the dough in it.
6. Cover with a damp cloth and let stand in a warm spot for 1 hour or until it has doubled in volume. 
7. Divide the dough into 6 long strands of equal length. 
8. Braid three of the strands together and place on a cooking sheet; repeat with the other three strands.
9. Let stand for 30 minutes.
10. Preheat the oven to 375 degrees F.
11. Beat the remaining egg and water together and pour over the loaves (optional)
12. Bake for 20-25 minutes in the oven.

Modified from http://allrecipes.com/recipe/squash-braid/

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I'm happy with how this bread turned out; I wouldn't have thought that squash in bread would be any good but I was wrong. I'll definitely be making this again - there's two more cups of butternut squash in the freezer.