Squash Braided Bread

October 4, 2013

This bread combines a soft, Challa style with winter squash, resulting in a golden, rich bread that is a favorite for the holiday table. 

Squash Braided Bread

1/3 cup warm milk

2 Tbsp warm water

1 package of yeast

1/4 tsp salt

Mix these together and let sit until it becomes frothy(this is proofing  yeast, and I always do this step to be sure my yeast is still good).



Then add:

1 cup cooked, blended squash(Pumpkin can be substituted)

3 Tbsp brown sugar

1/4 cup soft butter

1 egg, room temperature



Finally, add:

3 1/2 cup unbleached flour-keep a little extra on hand to add if needed. This amount varies with the humidity and type of flour.



You will end up with a soft dough, so flour your surface well and knead  the dough until it is smooth.

Let rise, covered  until doubled.

Punch down and divide into thirds

Stretch and roll each piece into about 18 inches long-not an exact science, just do the best you can.

Grease a cookie sheet and place the three ropes side by side onto the sheet.

Braid the ropes together, making sure to press and pinch the ends together so they stay.

Cover one more time, and let rise until doubled.

Bake 350 degree oven for 25 minutes.

(I like to brush with egg white for a glossy finish, before baking)



Hope someone will try it this year!

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Comments

Sharon Harris's picture

This recipe came at just the right time. I have a large butternut squash that needs to be used. Thanks!

Robin's picture

looks wonderful I can't seem to print it

 




 

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