Squash Braid

Squash Braid

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"This is a tasty bread and easy to make. Ideal to use those butternut squash from the garden."
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Ingredients

2 h 25 m servings 143 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. 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.
  4. 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).
  5. 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.

Reviews

45
  1. 53 Ratings

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Most helpful positive review

I made this bread as one loaf and a roll (so I could taste it earlier!) with several modifications. Instead of the squash, I used canned pumpkin (had some that needed using). I also used 1/2 whi...

Most helpful critical review

A great idea to serve a more savory bread to compliment a Christmas turkey dinner. It didn't go over as well as I expected. The very yellow colour and too soft crust are what I didn't care for....

I made this bread as one loaf and a roll (so I could taste it earlier!) with several modifications. Instead of the squash, I used canned pumpkin (had some that needed using). I also used 1/2 whi...

This recipe is fabulous! I grow butternut squash and have 3 bushels to use. Though I freeze a great deal of it to use through the Winter, this is exactly the type of recipe I was looking for, so...

I finally made this bread tonight with dinner. It was wonderful. Great smell and fantastic taste and texture. I followed the recipe exactly. I would not change a thing. For those who said i...

This bread is utterly fantastic. It's sweet and light and I could not stop eating it!!! I may grow more squash next year just to use to make this bread!

This bread was delicious. I only waited 30 minutes for the dough to rise and then 10 more once it was braided. I also only made one giant loaf. It came out perfect and everyone loved it!

This makes a great bread that the entire family loved. It can be a little tedious to make sure the temp is correct on the water and milk, but as bread making goes...this one is easy. Instead of ...

Excellent recipe! I modified it by using wheat flour instead of whole wheat flour. I also substituted maple syrup for the sugar. I also added some maple syrup to the final egg wash. I think ...

A great idea to serve a more savory bread to compliment a Christmas turkey dinner. It didn't go over as well as I expected. The very yellow colour and too soft crust are what I didn't care for....

I loved it. I added about a tablespoon of dried rosemary to the dough, and sprinkled with it also along with some kosher salt. Delicious!