Seeded Butternut Squash Braid

By TrayH

Ingredients

• TOPPING:
• 2-3/4 cups uncooked cubed peeled butternut squash
• 1 package (1/4 ounce) active dry yeast
• 1/3 cup warm 2% milk (110° to 115°)
• 2 tablespoons warm water (110° to 115°)
• 1/2 cup pepitas or sunflower kernels
• 1/4 cup butter, softened
• 1 egg
• 3 tablespoons brown sugar
• 1/2 teaspoon salt
• 3-1/2 to 4 cups all-purpose flour
• 1 egg
• 1 tablespoon water
• 1/4 cup pepitas or sunflower kernels

Details

Servings 1
Adapted from tasteofhome.com

Preparation

Step 1

* Place squash in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

* Drain and mash squash (you will need 2 cups); cool to 110°-115°.

* In a small bowl, dissolve yeast in warm milk and water.

* In a large bowl, combine the pepitas, butter, egg, brown sugar, salt, cooked squash, yeast mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

* Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

* Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

* Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a 26-in. rope; braid ropes.

* Transfer to a greased baking sheet; form into a circle, pinching ends together to seal.

* Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.

* For topping, beat egg and water; brush over braid.

* Sprinkle with pepitas.

* Bake at 350° for 18-23 minutes or until golden brown.

* Remove from pan to wire rack.


Yield: 1 loaf (18 slices).