SQUASH BRAID
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
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 140 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
SEEDED BUTTERNUT SQUASH BRAID
Crunchy, green hulled pumpkin seeds (better known as pepitas)add a slightly nutty taste to this rich and moist bread. Because of their high oil content, pepitas can spoil quickly. Make sure you store them in the freezer to keep them fresh. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (18 slices).
Number Of Ingredients 14
Steps:
- Place squash in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash squash (you will need 2 cups); cool to 110°-115°., In a small bowl, dissolve yeast in warm milk and water. In a large bowl, combine the pepitas, butter, egg, brown sugar, salt, cooked squash, yeast mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a 26-in. rope; braid ropes. Transfer to a greased baking sheet; form into a circle, pinching ends together to seal. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes., For topping, beat egg and water; brush over braid. Sprinkle with pepitas. Bake at 350° for 18-23 minutes or until golden brown. Remove from pan to wire rack.
Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 150mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
WINTER SQUASH BRAISED IN CIDER
Here, sweet delicata squash is braised in cider with balsamic vinegar and rosemary. The amount of the herb may seem like a lot, but it mellows out in the cooking and gives the squash an unmatched savoriness.
Provided by Amanda Hesser
Categories side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Peel squash, halve lengthwise, and remove seeds with spoon. If using delicata, slice into half-moons 1/2-inch thick; if using butternut, dice into 1/2-inch chunks.
- Melt butter in a 12-inch skillet over low heat until foamy. Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes. Add squash, cider, and 1 teaspoon salt. If squash is not covered by cider, add water to cover.
- Bring to a simmer, and cook until squash is tender, about 30 to 40 minutes. Remove squash to a plate. Cook cider mixture until it has reduced to a glaze, stirring frequently, 5 to 10 minutes. Add squash back to skillet. Cook until just warmed through. Sprinkle with vinegar, and season with salt and pepper. Transfer to warm serving bowl, and serve immediately.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 701 milligrams, Sugar 16 grams, TransFat 0 grams
SQUASH BRAID
This is a tasty bread and easy to make. Ideal to use those butternut squash from the garden.
Provided by LAPLM
Categories Yeast Bread
Time 2h25m
Yield 20
Number Of Ingredients 11
Steps:
- 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.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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).
- 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.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 26.1 g, Cholesterol 25 mg, Fat 3.1 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 1.7 g, Sodium 57.1 mg, Sugar 2.3 g
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- In large mixing bowl, combine cooked squash, milk, butter, egg, brown sugar, and salt. Mix well.
- Add yeast 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 dough. Divide into thirds. Roll each into an 18" rope. Place all three on a baking sheet lined with parchment paper or a silicone baking mat. Braid ropes together and pinch ends, folding ends under to seal. Cover and let rise until doubled, about 30-40 minutes.
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