Braided Squash Bread
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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.
Ingredients You’ll Need to Make this Bread
- 1-2 medium yellow squash
- brown sugar
- instant yeast
Instructions on Making a Braided Bread
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.
In a large mixing bowl, combine the warm squash, milk, butter, egg, brown sugar, salt, and yeast.
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.
Mix ingredients together. Add in half of the flour and mix well. Continue adding more flour until the mixture makes a soft dough.
At this point, you can 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.
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.
Brush the dough with a simple egg wash (egg and water) and bake in a preheated oven for 20-25 minutes until golden brown.
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!
See more Bread Recipes Here.
Braided Squash Bread
- 1-2 medium yellow squash cut into 1" chunks
- 1/3 cup whole milk
- 1/4 cup butter softened
- 1 large egg
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 tablespoon instant yeast
- 3-3 1/2 cups all-purpose flour
- 1 large egg
- 1 tablespoon water
- In a small saucepan, cook squash in water until tender. Drain and mash. Should make 1 cup.
- In large mixing bowl, combine cooked squash, milk, butter, egg, brown sugar, and salt. Mix well.
- Add yeast and 1 1/2 cups flour. Mix well. Add remaining flour until it makes a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in greased bowl and allow to rise until double, about 1 hour.
- Punch down dough. Divide 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 and pinch ends, folding ends under to seal. Cover and let rise until doubled, about 30-40 minutes.
- In a small bowl whisk together egg and water to make egg wash. Brush over braid. Bake in preheated 350 degree oven for 20-25 minutes until golden brown. Cool on wire rack. Makes 1 loaf.
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