Name: Braided Squash Bread
Prep time: 35 min
Cook time: 25 min
Total time: 160 min
Ingredients: 2 medium yellow squash (cut into 1" chunks); 1/3 cup whole milk; 1/4 cup butter (room temperature); 1 large egg; 3 tablespoons brown sugar; 1/4 teaspoon kosher salt; 1 tablespoon instant yeast; 3 1/2 cups all-purpose flour; 1 small egg (for egg wash); 2 tablespoons water (for egg wash)

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Braided Squash Bread is a lovely recipe to make in the summer when the squash harvest is taking over the garden. It’s moist and has just a touch of earthy vegetable flavor made even better when slathered with butter.

When our girls were young (and me, too), we had a very large garden full of vegetables. We’d plant rows and rows of corn, potatoes, green beans, peas, onions, tomatoes, squash and zucchini, cucumbers, peppers, etc! So, I was always on the lookout for a good squash or zucchini recipe to help use up our produce.

This Squash Bread is perfect for your next holiday dinner as it serves a lot. This loaf is massive. And it’ll go well with chicken, pork, barbecue, or just with butter.

More Yeast Breads

Onion Bread w/ sesame seeds

ranch loaves

molasses rye bread

french bread with dipping oil

Ingredients for Braided Squash Bread

(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)

Instructions for Making a Braided Bread

Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

Drain Water and Mash Squash with Potato Masher

First you’ll need to cook the squash. Place cut squash and enough water to cover it in a small saucepan. Boil this until the squash is tender, about 5-7 minutes. Drain the squash and then mash it with a fork or potato masher.

Make the Bread Dough

Add Butter, Milk, Sugars, and Salt to the Squash

In a large mixing bowl, combine the warm squash, whole milk, butter, large egg, brown sugar, and kosher salt.

In a large bowl, combine the all-purpose flour and instant yeast. Mix well to combine.

Note here that I use Instant Yeast in my bread recipes. You don’t have to proof instant yeast in warm water. Simply add it to your other ingredients and mix together. I have never had problems using instant yeast. And I can buy it in a bulk container so it’s less expensive.

Gradually add in half of the flour to the butter mixture, and mix well. Continue adding more flour until the mixture makes a soft dough that forms a ball.

At this point, you may continue to knead it with your mixer and kneading hook. Or you can strengthen your arm muscles and knead by hand on a floured surface until the dough is smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl and allow to rise until double, about an hour.

Form the Braided Loaf

When the dough has doubled, gently punch it down and divide it into thirds. Roll each into an 18″ rope. Place all three on a baking sheet lined with parchment paper or a silicone baking mat.

Braid ropes together (just like you would your hair, with one outer piece crossing over the top of the middle).

Pinch ends together to seal and fold under. Cover and let rise until doubled, about 30-40 minutes. Preheat oven to 350°F.

Brush the dough with a simple egg wash (1 small egg and 2 tablespoons water) and bake in a preheated oven for 20-25 minutes until golden brown and the center of the loaf is fully cooked.

Test bread for doneness by examining the center of the loaf for brownness. You want the center area to be a light golden brown. You may also poke it with a finger to see if it springs back. If it makes an indention in the center, you may want to continue baking it for a few more minutes. If desired, you may use a digital baking thermometer to test the doneness in the middle of the loaf, which should be between 190°F to 200°F.

Allow bread to cool before slicing. Serve Braided Squash Bread warm with butter. This recipe won a purple ribbon for one of our daughters at the County Fair. I hope you’ll enjoy it, too!

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