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Braided Squash Crescent (Bread Machine)

by Donna Washburn, PHEc and Heather Butt, PHEc

Braided Squash Crescent (Bread Machine)

Beautiful on the outside, golden on the inside, this bread complements every holiday menu.

Makes 1 crescent

    Baking sheet, lightly greased


12 cup     water     125 mL

1 cup         mashed cooked squash     250 mL

1                 egg                

14 cup      skim milk powder     50 mL

112 tsp     salt      7 mL

3 tbsp         packed brown sugar     45 mL

2 tbsp         butter (room temperature)     25 mL

312 cups   all-purpose flour or bread flour     875 mL

12 tsp        ground nutmeg     2 mL

112 tsp      bread machine or instant yeast     7 mL

Seed Glaze

1                  egg yolk                

1 tbsp         water     15 mL

2 tbsp          sunflower or sesame seeds    25 mL

1.    Measure the bread ingredients into machine’s baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle.

2.    Remove dough to a lightly floured surface. Cover with a large bowl and let rest for 10 to 15 minutes. Divide dough into 3 portions. Roll each, with the palm of your hand, into a long, smooth rope, 1 inch (2.5 cm) in diameter. Taper at ends, leaving the middle thicker. Braid the 3 ropes and place on prepared baking sheet, curving to form a crescent. Cover and let rise in a warm, draft-free place for 30 to 45 minutes, or until doubled in volume. Meanwhile, preheat oven to 350°F (180°C).

3.     Glaze: In a small bowl, whisk together egg yolk and water until smooth. Brush the risen dough lightly with glaze and sprinkle with seeds. Bake in preheated oven for 25 to 30 minutes, or until crescent sounds hollow when tapped on the bottom.

 

Tips

Use butternut or Hubbard squash for this recipe. Scoop out seeds from one half squash and cook the squash in the microwave on High for 3 to 4 minutes per pound (500 g), or until tender, without adding butter or sugar.

For a light-textured loaf, mashed squash should be at room temperature before adding to baking pan.

 

Variation

Add 23 cup (150 mL) chopped pecans at the “add ingredient” signal or knead into the dough after resting, before forming into ropes.

 

 

Get more Bread Machine recipes in 300 Best Bread Machine Recipes / 300 Best Canadian Bread Machine Recipes

Donna Washburn & Heather Butt

9780778802440  

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