This is a tasty bread and easy to make. Ideal to use those butternut squash from the garden.

LAPLM

Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
1 hr 30 mins
total:
2 hrs 25 mins
Servings:
20
Yield:
2 braided loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • 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.

  • 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

143 calories; protein 4g 8% DV; carbohydrates 26.1g 8% DV; fat 3.1g 5% DV; cholesterol 25mg 8% DV; sodium 57.1mg 2% DV. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2007
This recipe is fabulous! I grow butternut squash and have 3 bushels to use. Though I freeze a great deal of it to use through the Winter this is exactly the type of recipe I was looking for something to use butternut for that is unique pretty and delicious. I made it in my bread machine to dough stage then took it out let it rest 15 minutes after punching down. Mine had a tone of air bubbles in it but I soon discovered that is what made this the lightest most tender danish style dough I have ever eaten. Roll it out to a roughly 16x12 inch rectangle dont try and work out all the bubbles. Spread with 1/2 stick softened butter. Mix 1/2 c brown sugar 1/3 c raisins 1/3 c finely chopped nuts 1/8 c. orange juice. Spread this mixture over buttered dough roll up fairly tight twist and shape into circle on cookie sheet. Bake at 350 till med golden brown. I also replaced the 2 Tbsp of water in the recipe with 2 Tbsp orange juice. Unbelievable thank you for submitting this recipe. Read More
(34)

Most helpful critical review

Rating: 3 stars
12/26/2009
A great idea to serve a more savory bread to compliment a Christmas turkey dinner. It didn't go over as well as I expected. The very yellow colour and too soft crust are what I didn't care for. I would liken the texture to that of a croissant. The dough was very easy to work with and the actual bread texture was quite good. I baked it in a round shape and served it with pats of both sage and whipped butter. I'll save most of it to hopefully make a good toast. I may look around to improve this bread or opt for another recipe. Thanks anyway. Read More
(6)
77 Ratings
  • 5 star values: 61
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/02/2007
This recipe is fabulous! I grow butternut squash and have 3 bushels to use. Though I freeze a great deal of it to use through the Winter this is exactly the type of recipe I was looking for something to use butternut for that is unique pretty and delicious. I made it in my bread machine to dough stage then took it out let it rest 15 minutes after punching down. Mine had a tone of air bubbles in it but I soon discovered that is what made this the lightest most tender danish style dough I have ever eaten. Roll it out to a roughly 16x12 inch rectangle dont try and work out all the bubbles. Spread with 1/2 stick softened butter. Mix 1/2 c brown sugar 1/3 c raisins 1/3 c finely chopped nuts 1/8 c. orange juice. Spread this mixture over buttered dough roll up fairly tight twist and shape into circle on cookie sheet. Bake at 350 till med golden brown. I also replaced the 2 Tbsp of water in the recipe with 2 Tbsp orange juice. Unbelievable thank you for submitting this recipe. Read More
(34)
Rating: 5 stars
10/23/2007
I made this bread as one loaf and a roll (so I could taste it earlier!) with several modifications. Instead of the squash I used canned pumpkin (had some that needed using). I also used 1/2 white whole wheat flour and 1/2 stone ground whole wheat flour. The last modification I made was to use honey and molasses in place of the brown sugar. This bread turned out beautifully. Using the pumpkin gave it a rich color (more than I think you'd get with the squash) and the flavor is subtle but fantastic. The bread even though it is with 100% whole wheat is delicate soft and light. Next time I make it I may add a little more molasses and maybe a pinch of nutmeg. I will certainly make this bread again- as a braid or as rolls- both worked out great. Thanks for a great recipe. Read More
(30)
Rating: 5 stars
09/29/2009
I finally made this bread tonight with dinner. It was wonderful. Great smell and fantastic taste and texture. I followed the recipe exactly. I would not change a thing. For those who said it was 'tasteless' perhaps you don't realize that squash (I used Butternut Squash) has a very delicate taste. It is not bold nor is this bread. The butternut flavor came through without question. This is not a sweet bread (as in dessert) so don't let the little bit of Brown Sugar scare you. It's a fantastic treat for the palate and is hearty enough to go great with dinner. Read More
(30)
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Rating: 5 stars
12/31/2008
This bread is utterly fantastic. It's sweet and light and I could not stop eating it!!! I may grow more squash next year just to use to make this bread! Read More
(11)
Rating: 5 stars
11/26/2005
This bread was delicious. I only waited 30 minutes for the dough to rise and then 10 more once it was braided. I also only made one giant loaf. It came out perfect and everyone loved it! Read More
(10)
Rating: 5 stars
10/30/2002
This makes a great bread that the entire family loved. It can be a little tedious to make sure the temp is correct on the water and milk but as bread making goes...this one is easy. Instead of dividing it for 2 loaves I made one large loaf. Read More
(10)
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Rating: 5 stars
11/17/2010
I loved it. I added about a tablespoon of dried rosemary to the dough and sprinkled with it also along with some kosher salt. Delicious! Read More
(8)
Rating: 5 stars
10/16/2011
Excellent recipe! I modified it by using wheat flour instead of whole wheat flour. I also substituted maple syrup for the sugar. I also added some maple syrup to the final egg wash. I think this recipe would be great with raisins in the dough; I am going to try that next time. Read More
(8)
Rating: 5 stars
11/05/2010
I used Acorn Squash for this recipe. The bread is fantastic. It makes a huge loaf so I took half of it to share at work and it was gone before I could get a piece myself. Soft and slightly sweet on the inside and "just right" crunchy outside. Read More
(7)
Rating: 3 stars
12/26/2009
A great idea to serve a more savory bread to compliment a Christmas turkey dinner. It didn't go over as well as I expected. The very yellow colour and too soft crust are what I didn't care for. I would liken the texture to that of a croissant. The dough was very easy to work with and the actual bread texture was quite good. I baked it in a round shape and served it with pats of both sage and whipped butter. I'll save most of it to hopefully make a good toast. I may look around to improve this bread or opt for another recipe. Thanks anyway. Read More
(6)