Squash Braid
By barnetag
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Ingredients
- 1 Butternut Squash - Peeled and Seeded and Cubed
- 1 Package (0.25 oz) Active Dry Yeast
- 2 Tbsp. Warm Water (110 Degrees)
- 1/3 Warm Milk (110 Degrees)
- 1/4 cup Butter - Softened
- 2 Eggs
- 3/4 tsp. Salt
- 4 cups Flour
- 1 Tbsp. Water
- 3 Tbsp. Brown Sugar
Details
Servings 10
Level of difficulty Average
Preparation time 45mins
Cooking time 50mins
Cost Average budget
Preparation
Step 1
In a large saucepan, cover cubed squash with water. Bring to a boil and cook 15-20 minutes. Let cool and mash; use 1 cup, freeze the remainder.
Step 2
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Step 3
In a large bowl, combine the yeast mixture, milk, butter, squash, 1 egg, brown sugar, salt and 2 cups flour. Stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Step 4
Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 pieces and roll out 18 inches long. Braid 3 ropes together and repeat with other 3 ropes. Place on lightly greased baking sheets, cover and let rise 30 minutes. Preheat oven to 350.
Step 5
In a small bowl, beat together remaining egg and 1 Tbsp. water; brush loaves with egg wash and bake 20-25 minutes. Cool on a wire rack.
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