Taste of Home
Squash Braid
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
YIELD: 1 loaf.
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
Ingredients
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1 package (1/4 ounce) active dry yeast
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2 tablespoons warm water (110° to 115°)
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1 cup mashed cooked butternut squash
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1/3 cup warm milk (110° to 115°)
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1/4 cup butter, softened
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1 egg
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3 tablespoons brown sugar
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1/4 teaspoon salt
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3 to 3-1/2 cups all-purpose flour
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GLAZE:
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1 egg, beaten
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1 tablespoon water
Directions
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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.
Nutrition Facts
1 slice: 140 calories, 4g fat (2g saturated fat), 35mg cholesterol, 78mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 4g protein.
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