Thursday, February 10, 2011

Squash Braid

This is the bread I made for the co-op on Tuesday! Everyone loved it - it was really good!  We get some produce from a winter CSA, so we get a lot of squash. This was a good way to use some!


  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons warm water (110 degrees F to 115 degrees F)
  • 1 cup mashed, cooked butternut squash
  • 1/3 cup warm milk (110 to 115 degrees F)
  • 1/4 cup butter or margarine, softened
  • 1 egg
  • 3 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 3 cups all-purpose flour
  • GLAZE:
  • 1 egg, beaten
  • 1 tablespoon water


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

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