Vegetarian

ButterNut Bread Braid is for Dessert.

ButterNut Bread Braid takes 20 minutes to prepare.

ButterNut Bread Braid takes 50 minutes to cook.

ButterNut Bread Braid makes 8 servings.

The ingredients for ButterNut Bread Braid are:

BREAD
1 package (1/4 ounce) active dry yeast 2 tablespoons warm (110?-115?F) water
1 cup mashed cooked butternut squash
1/3 cup warm (110?-115?F) milk
1/4 cup unsalted butter or margarine, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 to 3 1/2 cups all-purpose flour
1 teaspoon oil

GLAZE
1 egg, beaten
1 tablespoon water

Here is how you make ButterNut Bread Braid:

1For bread, in a small bowl, dissolve the yeast in the water.2In a large bowl, combine the squash, milk, butter or margarine, egg, brown sugar, and salt. Mix well.3Add the yeast mixture and 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, 6 to 8 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 (85?F) free from drafts until the dough has doubled in bulk, about 1 hour.4Punch dough down. Divide into thirds; roll each third into an 18-inch rope. Braid the ropes together on a greased baking sheet. Pinch ends. Cover and let rise until nearly doubled, about 30 minutes.5Preheat the oven to 350?F.6For glaze, combine the egg and water in a cup and brush over the braid. Bake until golden brown, 20 to 25 minutes. Remove from the pan and cool on a wire rack.Serving Size: 8 SlicesNumber of Servings: 8Recipe submitted by SparkPeople user CSAM1430.

The nutritional information for ButterNut Bread Braid is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 227.0

• Total Fat: 2.3 g
• Cholesterol: 46.5 mg
• Sodium: 99.8 mg
• Total Carbs: 46.0 g
• Dietary Fiber: 2.1 g
• Protein: 7.0 g