Squash Braid

I got this recipe from a friend from my pottery class. I finally had time to try it, and it was amazing!! Thanks Julie!



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Squash Braid (makes one huge loaf!)

Dough

1 pkg or 2 1/4 tsp of instant dry yeast

2 tbsp warm water (110°F to 115°F)

1 cup mashed cooked butternut squash

1/3 cup warm milk (same temp as water)

1/4 cup butter softened

1 egg

3 tbsp brown sugar

1/4 tsp salt

3 – 3 1/2 cups all purpose flour

Glaze

1 egg beaten + 1 tbsp water

Cut a small butternut squash in half, scoop out the seeds. Place tinfoil on a baking sheet and put the butternut squash halves face down and sheet. Bake butternut squash for about 35 – 40min at 350°F (you can check with a knife/skewer to see if it’s soft). Let cool, and remove skins. Mash that butternut up! Yields about 2 cups mashed butternut.

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Proof yeast in the 2 tbsp warm water (I added a tsp of sugar to get it going).

Combine squash, milk, butter, egg, brown sugar and salt. Mix well.


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Add proofed yeast and about 1 1/2 cups flour, mix again!

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Add enough of the remaining flour to make a soft dough. Knead until smooth and elastic (like usual 6-10 min).


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Place in greased (spray oil) bowl and cover until double, about 1 hour.


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Punch down dough. Divide into thirds. Roll into long ropes, I rolled them out as big as my cookie sheet would hold but you can roll it out to 18inches.


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Dress up the cookie sheet with spray oiled parchment paper, and place ropes on it.

Make a sort of star with the ropes:


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Then braid one side down:

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Pinch ends together:


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And repeat for other side:


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Cover and let rise until nearly double, about 30 minutes.


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Combine egg and water, and brush over braid.


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Bake at 350°F for 25 minutes or until golden brown.

Cool on wire rack.


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I didn’t have any trouble with this recipe, it all went smoothly. And when it came out of the oven, it looked amazing. Great for parties and holidays! The taste was awesome, slightly sweet and very moist. Couldn’t stop eating it..

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