Graham Bread with Acorn Squash

Pumpkins and squash beautifully represent fall and as they are nutritious and cheap I'm all about incorporating them wherever even remotely appropriate. As fall is also baking season I came up with this bread that is an absolute favorite with my boys and stays moist up to four days after baking.

1    cup acorn squash puree
1    tbs honey
5    cups graham flour
1    package dried yeast
1    tsp salt
5    tbs butter
1/2 cup warm water
1/4 cup warm milk

- Split the squash, scrape out the seeds, and place it cut sides up in a tray with 1 cup water. Bake in a 400 F oven until tender, app. 30 min. Cool 10 min before scooping out the flesh.
- In a large bowl mix the flower, honey, yeast, and salt.
- Mix the butter, squash, water and milk in a small bowl and stir the mixture in the the big bowl with the flour mix.
- Knead the dough thoroughly on a floured surface until elastic, shape it to a ball and place in oiled bowl, cover with film and leave in a warm place to rise for about an hour.
- Pour the dough out onto lightly floured surface and roll out into a 10 inch square. Cut the dough into 10 strips and place 5 of the strips on an oiled baking sheet. Fold first, third and fifth strip halfway back. Take a new strip and place it over the second and fourth strip, then fold the three remaining strips back over and now fold the second and forth back, crisscrossing a new strip and so forth until all strips have been applied.
- Fold the ends under the bread and gently round it. Leave to rise under a clean, damp dishcloth for app. 40 min.
- If you wish, gently brush the bread with a beaten egg, milk or plain yogurt and bake in the over at 350 F 30 - 40 minutes until golden.