This recipe makes a spectacular and delicious loaf of bread.
1 yellow summer squash (8 oz, shredded)
3/4 cup warm water
1 tablespoon instant yeast
1 teaspoon salt
1 large egg, room temperature
4 cups bread flour
1 teaspoon honey
1 tablespoon olive oil
1 egg whisked with 1 tablespoon of water
Place shredded squash on a kitchen towel and squeeze out any liquid you can. Place in the bowl of an electric mixer. Add the remaining dough ingredients.
With the paddle attachment mix the ingredients until they gather around the paddle Switch to the dough hook and knead for 5 minutes.
Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled, about 1 hour.
Turn the dough out onto a floured surface and divide it into 3 equal pieces. Roll each piece of dough into a 12″ long rope. Braid the three ropes, pinching each end to seal together, and set the loaf onto a parchment-lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked.
Preheat the oven to 350°F. Brush the loaf with egg wash and sprinkle with sesame seeds.
Bake for about 40 minutes until golden brown. The interior temp should be about 190°F. Cool on a wire rack.