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Squash Braid Recipe
Squash Braid Recipe photo by Taste of Home

Squash Braid Recipe

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THIS should be called "You Can't Have Just One Slice Bread." My friend gave me this recipe when I first started making bread. It's golden on the outside and the inside - beautiful and colorful besides being so delicious. I love to bake it in the fall. It blends in with every menu that includes the produce of that season. -Amy Martin, Waddell, Arizona
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES: 16 servings

Ingredients

  • 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, 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

Nutritional Facts

1 serving (1 slice) equals 140 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 78 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a small bowl, dissolve yeast in water. In a 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; 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.
Originally published as Squash Braid in Reminisce September/October 1997, p49

Nutritional Facts

1 serving (1 slice) equals 140 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 78 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Squash Braid

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 29, 2014

"It is easy to make. The texture is lovely. The flavor is okay. However, it is not super spectacular in the way of homemade bread."

MY REVIEW
Reviewed Dec. 23, 2013

"My sister gave me a very large butternut squash, and this is one of the new recipes I tried. I love baking bread, and this one is definitely a keeper: light, fluffy, and absolutely delicious!"

MY REVIEW
Reviewed Jul. 3, 2013

"I had yellow squash on hand so I made with that squash.The taste is great but for that squah i needed to add more flour ,I will make it ahanyellow squash"

MY REVIEW
Reviewed Dec. 3, 2011

"This was very good bread. I especially enjoyed it warm with butter. It is really quite a pretty bread with it's bright yellow color. It does tend to dry out after a day..."

MY REVIEW
Reviewed Oct. 16, 2011

"I made the dough in my bread machine and it came out so tender and delicious! Even people who don't like squash liked it."

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