squash braid

Ingredients

• Servings: 2


• 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

Recipe

Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 2 hrs 25 mins



• 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 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 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.