Trial run before Thanksgiving. Used 1 cup canned pumpkin puree that I had frozen. To try for more flavor I sautéed 1 thin sliced red onion and 3 medium cloves fresh minced garlic in 2 Tablespoons butter and 2 Tablespoons Garlic Olive oil. (In place of recipes ¼ Cup butter) Then added to the pan the pumpkin puree , brown sugar, milk (I used lowfat buttermilk), & salt, to warm. Pureed this mixture in food processor, adding room temperature egg slowly to the warm mixture. I needed a total of 4 Cups all purpose flour for a nice kneading consistency. (Pumpkin may have more moisture content?) I also had the extra moisture from the onions, but hoped to balance that by leaving out the initial 2 Tablespoon of water & I just dissolved the yeast into the warm squash mixture before adding the flour. I made 2 smaller braids instead of one large one. Make sure you don't have any air pockets in your ropes when you roll them. Also try not to stretch the ropes as you braid them, or when the loaf rises, some portion of the ropes may get tears in them, detracting from a smooth final look. The rise of the braids went quick & I preheated my oven before baking. Be generous with the egg wash. Next time I'll try the butternut squash as the recipe calls for. Nice mild taste, dense soft inside, fragrant, rich golden color. Sliced beautifully.
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