Many tender breads get their pleasing texture from puréed vegetables. Here, butternut squash lends a soft texture and beautiful sunny colour to the bread. Try pairing it with a hearty beef or pork stew.
Prep time 30 min
Cook time 20 min
- 1 pkg (8 g/1/4 oz) active dry yeast
- 30 ml (2 tbsp) warm (42° to 45°C/110° to 115°F) water
- 250 ml (1 c) mashed cooked butternut squash
- 75 ml (1/3 c) warm (42° to 45°C/110° to 115°F) milk
- 50 ml (1/4 c) unsalted butter or margarine, softened
- 1 egg
- 45 ml (3 tbsp) brown sugar
- 1 ml (1/4 tsp) salt
- 400 to 565 g (3 to 3 1/2 c) all-purpose flour
- 5 ml (1 tsp) oilGlaze
- 1 egg, beaten
- 15 ml (1 tbsp) water
- For bread, in a small bowl, dissolve the yeast in the water.
- In a large bowl, combine the squash, milk, butter or margarine, egg, brown sugar and salt. Mix well.
- Add the yeast mixture and 200 grams (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, six to eight 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 (29°C/85°F) free from drafts until the dough has doubled in bulk, about one hour.
- Punch dough down. Divide into thirds; roll each third into an 45 centimetre (18 inch) rope. Braid the ropes together on a greased baking sheet. Pinch ends. Cover and let rise until nearly doubled, about 30 minutes.
- Preheat the oven to 180°C (350°F).
- For glaze, combine the egg and water in a cup and brush over the braid. Bake until golden brown, 20 to 25 minutes. Remove the bread from the pan and cool it on a wire rack.
Replace the butternut squash with cooked mashed sweet potatoes. Or, for a quick switch, use canned pumpkin purée instead.