Squash Braid

Squash Braid

41 Reviews 12 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    2 h 25 m
LAPLM
Recipe by  LAPLM

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 braided loaves

Directions

  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.

Share It

Reviews (41)

Rate This Recipe
FLIESE
30

FLIESE

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 white whole wheat flour and 1/2 stone ground whole wheat flour. The last modification I made was to use honey and molasses in place of the brown sugar. This bread turned out beautifully. Using the pumpkin gave it a rich color (more than I think you'd get with the squash) and the flavor is subtle, but fantastic. The bread, even though it is with 100% whole wheat, is delicate, soft and light. Next time I make it, I may add a little more molasses and maybe a pinch of nutmeg. I will certainly make this bread again- as a braid or as rolls- both worked out great. Thanks for a great recipe.

SUSANDON
27

SUSANDON

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, something to use butternut for that is unique, pretty and delicious. I made it in my bread machine to dough stage, then took it out let it rest 15 minutes after punching down. Mine had a tone of air bubbles in it but I soon discovered that is what made this the lightest most tender danish style dough I have ever eaten. Roll it out to a roughly 16x12 inch rectangle, dont try and work out all the bubbles. Spread with 1/2 stick softened butter. Mix 1/2 c brown sugar, 1/3 c raisins, 1/3 c finely chopped nuts, 1/8 c. orange juice. Spread this mixture over buttered dough, roll up fairly tight, twist and shape into circle on cookie sheet. Bake at 350 till med golden brown. I also replaced the 2 Tbsp of water in the recipe with 2 Tbsp orange juice. Unbelievable, thank you for submitting this recipe.

TBIRDTECH
25

TBIRDTECH

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 it was 'tasteless', perhaps you don't realize that squash (I used Butternut Squash) has a very delicate taste. It is not bold, nor is this bread. The butternut flavor came through without question. This is not a sweet bread (as in dessert), so don't let the little bit of Brown Sugar scare you. It's a fantastic treat for the palate and is hearty enough to go great with dinner.

More Reviews

Similar Recipes

Country Fried Squash
(95)

Country Fried Squash

Butternut Squash with Onions and Pecans
(70)

Butternut Squash with Onions and Pecans

Baked Squash and Maple Syrup
(33)

Baked Squash and Maple Syrup

Stuffed Butternut Squash
(26)

Stuffed Butternut Squash

Squash Dip
(18)

Squash Dip

Baked Butternut Squash
(15)

Baked Butternut Squash

Nutrition

Amount Per Serving (20 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 26.1 g
  • 8%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Butternut Squash

>

next recipe:

Butternut Squash with Onions and Pecans