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Thanksgiving Squash Braid Recipe
|Frozen winter squash||6 Ounce|
|Active dry yeast||1 Tablespoon|
|Warm water||2 Tablespoon (105°-115°F)|
|Warm milk||1⁄3 Cup (5.33 tbs) (105°-115°F)|
|Light brown sugar||3 Tablespoon (Firmly Packed)|
|Unsalted butter||4 Tablespoon, softened|
|Flour||2 1⁄2 Cup (40 tbs)|
|Egg||1 , beaten with 1 tablespoon water|
Serving size: Complete recipe
Calories 2064 Calories from Fat 572
% Daily Value*
Total Fat 65 g100%
Saturated Fat 35.9 g179.7%
Trans Fat 0 g
Cholesterol 559.5 mg
Sodium 688.5 mg28.7%
Total Carbohydrates 318 g106%
Dietary Fiber 14.1 g56.6%
Sugars 63.9 g
Protein 55 g110.3%
Vitamin A 87.8% Vitamin C 34.9%
Calcium 25.8% Iron 110.3%
*Based on a 2000 Calorie diet
2 Combine squash, milk, brown sugar, butter, egg, and salt in mixing bowl. Mix thoroughly.
3 Add yeast mixture and 1 1/2 cups flour. Mix thoroughly.
4 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
5 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Divide into thirds. Make 3 ropes and braid. Place on greased baking sheet.
7 Cover; let rise in warm place until double€”about 30 minutes.
8 Make glaze and brush on loaf. Bake in a preheated 350°F oven 30 minutes or until done. Cool on wire rack.