Squash Braid

Here's a recipe I enjoy making in the summer when the squash harvest is taking over the garden. Yum!

1 package active dry yeast
2 tablespoons warm water
1 cup cooked yellow squash, mashed
1/3 cup warm milk
1/4 cup butter
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3-3 1/2 cups flour

In small bowl, dissolve yeast in warm water. In large mixing bowl, combine cooked squash, warm milk, butter, egg, brown sugar, and salt. Mix well. Add yeast mixture and 1 1/2 cups flour. Mix well. Add remaining flour until it makes a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in greased bowl and allow to rise until double, about 1 hour. Punch down. Divide into thirds. Roll each into an 18" rope. Place on greased baking sheet. Braid ropes together and pinch ends. Cover and let rise until doubled, about 30-40 minutes. Combine egg wash of 1 egg and 1 Tablespoon water. Brush over braid. Bake in preheated 350 degree oven for 20-25 minutes until golden brown. Cool on wire rack. Makes 1 loaf.
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