The holidays are all about warmth, family, and of course, delicious food. This year, why not add a little homemade charm to your table with this stunning Squash Braid Bread? Trust me, it’s not only a feast for the eyes but also a delightful treat for your taste buds.
Growing pumpkins or winter squash can be a joy, especially when you have an abundance of them. I’ve found that using pumpkin or any orange winter squash interchangeably in this recipe works wonders. This time I used a pie pumpkin, and guess what? No one even noticed a change in flavor when I snuck it into the bread!
The bread’s golden hue is not just pretty to look at but also a sneaky way to incorporate some nutritious squash into your meal. And here’s a little secret: it takes your turkey sandwiches to a whole new level of yumminess!
Let’s get baking, shall we?
- 1/3 cup warm milk
- 2 Tbsp warm water
- 1 package of yeast
- 1/4 tsp salt
- 1 cup cooked, winter squash (pumpkin is a great substitute)
- 3 Tbsp brown sugar
- 1/4 cup soft butter
- 1 egg, room temperature
- 3 1/2 cup unbleached flour (keep a bit extra on hand, just in case)
- Start by proofing your yeast. Mix the milk, water, yeast, and salt. Let it sit until frothy.
- Blend in the squash, sugar, butter, and egg.
- Gradually add in the flour to form a soft dough.
- Knead on a floured surface, then let the dough rise until doubled.
- *Punch down, divide into thirds, and roll into long ropes.
- Braid these ropes on a greased cookie sheet and let rise again.
- Bake in a 350-degree oven for 25 minutes. Brush with egg white before baking for a glossy finish.
Voilà! Your Squash Braid Bread is ready to grace your holiday table. It’s not just bread; it’s a conversation starter, a centerpiece, and most importantly, a testament to the love and care you put into your cooking.
*SUPER TIP: This recipe works perfectly using a bread machine on the dough setting. Once the dough finishes, continue the recipe from STEP 5.