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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
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THIS should be called You Can't Have Just One Slice Bread. My friend gave me this recipe when I first started making bread. It's golden on the outside and the inside - beautiful and colorful besides being so delicious. I love to bake it in the fall. It blends in with every menu that includes the produce of that season. -Amy Martin, Waddell, Arizona Ingredients:
1 package (1/4 ounce) active dry yeast |
2 tablespoons warm water (110° to 115°) |
1 cup mashed cooked butternut squash |
1/3 cup warm milk (110° to 115°) |
1/4 cup butter, softened |
1 egg |
3 tablespoons brown sugar |
1/4 teaspoon salt |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
glaze: |
1 egg, beaten |
1 tablespoon water |
Directions:
1. In a small bowl, dissolve yeast in water. In a bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each third into a 18-in. rope. Place on a greased baking sheet. Braid ropes together; pinch ends. Cover and let rise until nearly doubled, about 30 minutes. Combine glaze ingredients; brush over braid. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on a wire rack. Yield: 1 loaf.
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