This is a tasty bread and easy to make. Ideal to use those butternut squash from the garden.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
143 Calories
Recipe Instructions
Step 1
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Step 2
In a large saucepan, cover peeled and chopped squash with water. Bring water to a boil and cook until tender, about 15 to 20 minutes. Let cool and mash. Reserve 1 cup for use in this recipe and freeze remainder for later use.
Step 3
In a large bowl, combine the yeast mixture with milk, butter, 1 cup mashed squash, 1 egg, brown sugar, salt and 2 cups flour; stir well to combine. Stir in the 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. Lightly 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 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Step 5
In a small bowl, beat together 1 egg and 1 tablespoons water; brush loaves with egg wash. Bake in preheated oven for 20 to 25 minutes. Remove from baking sheets and let cool on a wire rack.
Ingredients
1 egg
¼ teaspoon salt
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 tablespoon water
¼ cup butter, softened
2 tablespoons warm water (110 degrees F/45 degrees C)
