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Ingredients
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1 butternut squash- peeled, seeded and cubed
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1 (.25 ounce) package active dry yeast
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2 tablespoons warm water (110 degrees F/45 degrees C)
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⅓ cup warm milk (110 degrees F/45 degrees C)
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¼ cup butter, softened
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1 egg
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3 tablespoons brown sugar
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¼ teaspoon salt
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3 cups all-purpose flour
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1 egg
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1 tablespoon water
Directions
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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.
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In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
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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.
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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).
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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 (per serving)
143 | Calories |
3g | Fat |
26g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 20 | |
Calories 143 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 2g | 9% |
Cholesterol 25mg | 8% |
Sodium 57mg | 2% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 3g | 11% |
Total Sugars 2g | |
Protein 4g | 8% |
Vitamin C 3mg | 4% |
Calcium 31mg | 2% |
Iron 2mg | 9% |
Potassium 168mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.