Thursday, September 9, 2010

New Bread - Golden Squash Braid

I was trying to decide what breads to make for the market last week besides Hallelujah and Glory Bread.
My sister's motivation for making breads has always been to make bread with whatever
 her garden is producing an abundance of at that time.
I agree with that thought and decided after picking 25 Butternut squash

(and still have plenty left in the garden) That it only seemed fitting to make bread with it.
I found several recipes but one was a little more time intensive then I would like and the other was just to plain.

The result was a combination of the two recipes . A very tender and light bread- rich in a golden color
and quite delicious. Not overly sweet or strong in flavor.

I made 4 braids - 2 with golden raisins and 2 without.
We ate one and the others were snatched up quite quickly at the Market.

Golden Squash Braid

1 package active dry yeast (or 1 scant TBSP)       3 TBSP brown sugar
2TBSP warm water                                              1/4 teas. salt
1 Cup mashed cooked butternut squash                3 cups all purpose flour
1/3 cup warm milk                                                1/2 cup golden raisins (optional)
1/4 cup butter, softened
1 egg

Directions: in a small bowl, dissolve yeast in water. In a mixing 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 6-8m. 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. (gently knead in golder raisin at this time if desired) Divide into thirds; roll each third into a 18in rope. place on a greased baking sheet. Braid ropes together; pinch ends. cover and let rise until doubled.  beat -1egg and 1TBSP water and brush on top of loafs. Back at 350 degrees F for 20-25 minutes or until golden brown.


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