Printable | Taste of Home

Squash Braid

1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1 cup mashed cooked butternut squash
1/3 cup warm milk (110° to 115°)
1/4 cup butter or margarine, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 to 3-1/2 cups all-purpose flour
GLAZE:
1 egg, beaten
1 tablespoon water

In a small bowl, dissolve yeast in water. In a mixing bowl, combine squash, milk,
butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 cups
flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a
floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm place
until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each
third into a 18-in. rope. Place on a greased baking sheet. Braid ropes together;

Printed from tasteofhome.com Oct 8, 2008

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Squash Braid cont.

pinch ends. Cover and let rise until nearly doubled, about 30 minutes. Combine
glaze ingredients; brush over braid. Bake at 350° for 20-25 minutes or until
golden brown. Remove from pan and cool on a wire rack.

Yield: 1 loaf.