Squash Braid Bread
- Number of Servings: 12
Ingredients
1 C. mashed butternut squash 1 pkg. active dry yeast1/2 tsp. granulated sugar2 Tbsp. warm water (110 F)1/3 C. warm skim milk (110 F)1/4 C. butter, softened1/4 C. liquid egg3 Tbsp. brown sugar2 tsp chopped fresh rosemary1 tsp salt2 C. all purpose flour1 C. whole wheat flour 1 Tbsp liquid egg subsitute1/2 tsp. coarse salt
In a small bowl dissolve yeast and granulated sugar in warm water. Let stand until cream and until bubbles form, aprox. 10 minutes.
In a large bowl combine the yeast mixture with warm milk, butter, squash, egg, brown sugar, rosemary and salt; stir in 2 C of the flour until well combined. Add remaining flour 1/2 C at a time beating well after each addition. When the dough pulls away from the bowl, turn it out onto floured surface and knead until smooth and elastic, aprox. 8 minutes.
Spray a large bowl with non stick spray; place dough inside, cover and let rise until doubled in volume, about 1 hour. Punch dough to deflate.
Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch together at one end and braid, pinch together at oposite end. Place braids on parchment paper, cover loosely with kitchen towel and let rise in for 30 minutes. Brush bread with egg and sprinkle with salt.
Bake at 350 F for 20 minutes or until golden brown. Remove from baking sheets and let cool on a wire rack.
Serving Size: makes 2-3 large braids
Number of Servings: 12
Recipe submitted by SparkPeople user VAMPEYES.
In a large bowl combine the yeast mixture with warm milk, butter, squash, egg, brown sugar, rosemary and salt; stir in 2 C of the flour until well combined. Add remaining flour 1/2 C at a time beating well after each addition. When the dough pulls away from the bowl, turn it out onto floured surface and knead until smooth and elastic, aprox. 8 minutes.
Spray a large bowl with non stick spray; place dough inside, cover and let rise until doubled in volume, about 1 hour. Punch dough to deflate.
Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch together at one end and braid, pinch together at oposite end. Place braids on parchment paper, cover loosely with kitchen towel and let rise in for 30 minutes. Brush bread with egg and sprinkle with salt.
Bake at 350 F for 20 minutes or until golden brown. Remove from baking sheets and let cool on a wire rack.
Serving Size: makes 2-3 large braids
Number of Servings: 12
Recipe submitted by SparkPeople user VAMPEYES.
Nutritional Info Amount Per Serving
- Calories: 187.8
- Total Fat: 4.4 g
- Cholesterol: 10.8 mg
- Sodium: 219.4 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 1.8 g
- Protein: 5.0 g
Member Reviews