Squash Braid Recipe
- 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 Eggland's Best Egg
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
- 1 Eggland's Best Egg, beaten
- 1 tablespoon water
- 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.
Reviews for Squash Braid(4)
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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
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...
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.
My family and I love this moist tender bread.
We usaully substitute canned yams for squash. Squash bread is a Thanksgiving
must for us.