• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Squash

• In a small saucepan, cook squash in water until tender. Drain and mash. This should make about 1 cup.
  2 medium yellow squash

Make the Bread Dough

• In a large mixing bowl, combine the cooked squash, whole milk, butter, large egg, brown sugar, and kosher salt. Mix well.
  1/3 cup whole milk, 1/4 cup butter, 1 large egg, 3 tablespoons brown sugar, 1/4 teaspoon kosher salt
• Combine all-purpose flour and instant yeast in a large bowl. Mix well. Gradually add flour to the butter mixture, mixing to combine. Add remaining flour until it makes a soft dough.
  3 1/2 cups all-purpose flour, 1 tablespoon instant yeast
• Knead by dough hook or by hand on a floured surface until the dough becomes smooth and elastic, about 6-8 minutes. Place in greased bowl and allow to rise until double, about 1 hour.

Form the Braid

• Once the dough has nearly doubled, punch down and divide into thirds. Roll each into an 18" rope. Place all three on a baking sheet lined with parchment paper or a silicone baking mat. Braid ropes together and pinch ends, folding ends under to seal. Cover and let rise until doubled, about 30-40 minutes. Preheat oven to 350℉ .
• In a small bowl whisk together small egg (or egg yolk) and water to make egg wash. Brush over braid. Bake in preheated oven for 20-25 minutes until golden brown. Cool on wire rack. Makes 1 large loaf, which will serve up to 16 people.
  1 small egg, 2 tablespoons water