Squash Braid

Nutrition Facts User Entered Recipe 20 Servings Amount Per Serving Calories 83.0 Total Fat 0.5 g Saturated Fat 0.1 g Polyunsaturated Fat 0.1 g Monounsaturated Fat 0.1 g Cholesterol 10.7 mg Sodium 34.4 mg Potassium 85.0 mg Total Carbohydrate 17.1 g Dietary Fiber 1.1 g Sugars 0.1 g Protein 2.5 g Vitamin A 29.1 % Vitamin B-12 0.4 % Vitamin B-6 1.9 % Vitamin C 5.2 % Vitamin D 0.3 % Vitamin E 0.2 % Calcium 1.5 % Copper 2.1 % Folate 9.8 % Iron 5.8 % Magnesium 2.6 % Manganese 8.3 % Niacin 6.5 % Pantothenic Acid 1.9 % Phosphorus 3.0 % Riboflavin 6.4 % Selenium 10.3 % Thiamin 10.9 % Zinc 1.2 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Squash Braid
Squash Braid

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Ingredients

  • 1

    butternut squash- peeled, seeded and cubed

  • 1

    (.25 ounce) package active dry yeast

  • 2

    tablespoons warm water (110 degrees F/45 degrees C)

  • 1/3

    cup warm milk (110 degrees F/45 degrees C)

  • 1/4

    cup butter, softened

  • 1

    egg

  • 3

    tablespoons brown sugar

  • 1/4

    teaspoon salt

  • 3

    cups all-purpose flour

  • 1

    egg

  • 1

    tablespoon water

Directions

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. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. 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. 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). 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.

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