Home Bread-Bakers v114.n004.5
[Advanced]

Squash Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 24 Jan 2014 18:48:08 -0800
v114.n004.5
* Exported from MasterCook *

                                Bread, Squash

Recipe By     :by LAPLM
Serving Size  : 0     Preparation Time :0:30
Categories    : Bread                           Bread-Bakers Mailing List
                  Vegetables

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                     butternut squash -- peeled, seeded and cubed
    1            package  active dry yeast -- (.25 oz)
    2        tablespoons  warm water -- (110F/45C)
       1/3           cup  warm milk -- (110 F/45C)
       1/4           cup  butter -- softened
    1                     egg
    3        tablespoons  brown sugar
       1/4      teaspoon  salt
    3               cups  all-purpose flour
    1                     egg
    1         tablespoon  water

Original recipe makes 2 braided loaves

In a large saucepan, cover peeled and chopped squash with water. 
Bring water to a boil and cook until tender, about 15 to 20 min. Let 
cool and mash. Reserve 1C 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 min.

In a large bowl, combine the yeast mixture with milk, butter, 1C 
mashed squash, 1 egg, brown sugar, salt and 2C flour; stir well to 
combine. Stir in the remaining flour, 1/2C 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 min. 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" 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 min. Meanwhile, preheat oven to 350F (175C).

In a small bowl, beat together 1 egg and 1T water; brush loaves with 
egg wash. Bake in preheated oven for 20 to 25 min. Remove from baking 
sheets and let cool on a wire rack.

Description:
    "This is a tasty bread and easy to make. Ideal to use those 
butternut squash from the garden.""
Source:
    "allrecipes.com"
Start to Finish Time:
    "2:25"
T(cook):
    "0:25"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2859 Calories; 64g Fat (19.6% 
calories from fat); 74g Protein; 519g Carbohydrate; 41g Dietary 
Fiber; 559mg Cholesterol; 1272mg Sodium.  Exchanges: 31 
Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 10 1/2 Fat; 1 1/2 Other 
Carbohydrates.