squash braid
This is a hearty bread that is excellent in the fall when the garden vegetables are ripe. The butternut squash is a wonderful surprise. We often have this with soup or stew.
prep time
2 Hr 30 Min
cook time
30 Min
method
---
yield
16 slices
Ingredients
- BREAD
- 1 package yeast
- 2 tablespoons warm water (110-115 degrees)
- 1 cup mashed cooked butternut squash
- 1/3 cup warm milk (110-115 degrees)
- 1/4 cup butter, softened
- 1 - egg
- 3 tablespoons brown sugar, firmly packed
- 1/4 teaspoon salt
- 3-3 1/2 cups all purpose flour
- GLAZE
- 1 - egg
- 1 tablespoon water
How To Make squash braid
-
Step 1In small bowl, dissolve yeast in water.
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Step 2In mixing bowl, combine squash, milk, butter, egg, br. sugar and salt. Mix well. Add yeast mixture and 1 1/2 cups flour; mix well.
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Step 3Add enough remaining flour to form a soft dough. Turn onto a floured surface.
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Step 4Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn once to grease top. Cover, let rise in warm place until doubled, about 1 hour.
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Step 5Punch down dough. Divide into thirds, roll each third into 18 inch rope. Place on greased baking sheet. Braid ropes together, pinch ends. Cover, let rise to double. About 30 minutes.
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Step 6Combine glaze ingredients and brush over bread.
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Step 7Bake in a pre-heated 350 degree oven for 25-30 minutes or until golden. Remove from pan and cool on a wire rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Savory Breads
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