Did you know that you can bake bread with yellow squash?
During the summer squash season, when this vegetable is abundant, I like to make a variety of bread and muffins. This Artisan Braided Squash Bread recipe is a favorite of ours.
Summer squash has a lot of water in its cells, so it is important to salt and squeeze the shredded vegetable before baking. This will ensure that your bread dough is not too wet.
Artisan Braided Squash Bread
- 1 large yellow summer squash (8 oz} shredded
- 1/4 teaspoon salt
- 1/2 cup (4 oz, ml) water, 110-120F
- 1 tablespoon instant yeast
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large egg, room temperature
- 3 cups bread flour
- 1 egg — whisked with 1 tablespoon water and a pinch of salt for egg wash
- 2 tablespoons shredded Parmesan cheese or sesame seeds
- Toss the squash with 1/4 teaspoon of salt. Place in a colander for 15 minutes. Squeeze out the water and place it on a paper towel.
- Combine warm water, yeast, honey, salt, pepper, and egg in an electric mixer bowl. Mix on low speed to combine.
- Add flour and shredded squash. Mix 2 minutes to form a thick batter.
- Switch to the dough hook. Knead for 5 minutes.
- Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled, about 1 hour.
- Turn the dough out onto a floured surface, knead a few times and divide into 3 equal pieces.
- Roll each piece of dough into a 12″ long rope.
- Braid the three ropes, pinching each end to seal together, and set the loaf onto a parchment-lined baking sheet.
- Cover with plastic wrap which has been oiled to prevent sticking.
- Set aside in a warm place for about 1 hour until the dough has almost doubled in volume.
- Preheat the oven to 400°F.
- Brush the loaf with egg wash. Sprinkle with grated Parmesan Cheese.
- Place the baking pan on the oven and lower the oven temperature to 350 degrees F. Bake 30-35 minutes until golden brown. The interior temp should be about 190°F.
- Cool on a wire rack.
Check out more great recipes — Here.