Golden Autumn Braid

SECRET INGREDIENT: butternut squash

Many tender breads get their pleasing texture from pureed vegetables. Here, butternut squash lends a soft texture and beautiful sunny color to the bread. Try it with hearty beef or pork stews.

Quick look

  • prep 30 min    cook 20 min


  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm (110°-115°F) water
  • 1 cup mashed cooked butternut squash
  • 1/3 cup warm (110°-115°F) milk
  • 1/4 cup unsalted butter or margarine, softened 1 egg
  • 3 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 3 to 3 1/2 cups all-purpose flour
  • 1 teaspoon oil
  • 1 egg, beaten
  • 1 tablespoon water

    How to make it   50 minutes

  • 1

    For bread, in a small bowl, dissolve the yeast in the water.

  • 2

    In a large bowl, combine the squash, milk, butter or margarine, egg, brown sugar, and salt. Mix well.

  • 3

    Add the yeast mixture and 1 1/2 cups of the flour, then mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Coat a large bowl with the oil and add the dough, turning to coat. Cover the bowl and let rise in a warm place (85°F) free from drafts until the dough has doubled in bulk, about 1 hour.

  • 4

    Punch dough down. Divide into thirds; roll each third into an 18-inch rope. Braid the ropes together on a greased baking sheet. Pinch ends. Cover and let rise until nearly doubled, about 30 minutes.

  • 5

    Preheat the oven to 350°F.

  • 6

    For glaze, combine the egg and water in a cup and brush over the braid. Bake until golden brown, 20 to 25 minutes. Remove from the pan and cool on a wire rack.

Personalize It!

Replace the butternut squash with cooked mashed sweet potatoes. Or, for a quick switch, use canned pumpkin puree instead.

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