Winter Squash Braided Bread

Sorry, no pic yet, but here is the fantastic squash bread that I like to make for Thanksgiving. Nothing fancy(when is it ever?) but this is a soft, rich bread that is best served warm.
The golden color is really pretty on the table, and it is an interesting way to add winter squash to your meal.

You need:
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 ruse, 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!

3 thoughts on “Winter Squash Braided Bread

  1. Can't wait to try it with pumpkin! I bet I could use my bread machine dough cycle to mix and do the first rising and then complete the rest by hand. ThanksHeather in PA

  2. Oh you have to try it for sure. This year, I let mine rise a little too much and it got really big, so I baked it and then cut each braid section into a roll. I ended up with a big bunch of the perfect sized rolls. We are using those to make turkey sandwiches right now. Yum!

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