I’ve gotta say…there is nothing better than the smell of fresh baked bread. Wouldn’t you agree? This recipe is sooooo good, and don’t be intimidated by the braid…it’s easy!!
Butternut Squash Bread Braid
- 2 Tbsp. dry yeast
- ¼ c. warm water
- 2 c. mashed and cooked butternut squash*
- 2/3 c. warm milk
- ½ c. butter, softened
- 2 eggs
- 6 Tbsp. brown sugar
- ¾ tsp. salt
- 6 c. flour
*Any yellow squash may be substituted.
- 1 beaten egg
- 1 Tbsp. water
In a small bowl, dissolve yeast in water. In a mixing bowl, combine squash, milk, butter, eggs, brown sugar, and salt; mix well. Add yeast mixture and 2 ½ to 3 cups flour; mix well. Add enough remaining flour to form soft dough. Knead until smooth and elastic, about 10 minutes. Cover and let rise until doubled—about 1 hour. Punch dough down; divide into 2 loaves. Divide both into thirds; roll each third into an 18 inch rope.
(This picture is courtesy of the Prepared Pantry. I forgot to take pictures of the braiding process!)
Braid into 2 loaves. Let rise again about 30 minutes. Brush glaze over braids. Bake @ 350 for 20 – 25 minutes.
You’re going to LOVE this!