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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pumpkin Egg Braid Recipe

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This recipe for Pumpkin Egg Braid is from Sissy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110° to 115°)
1/2 cup canned pumpkin
1 large egg, room temperature
2 tablespoons light brown sugar
2 tablespoons butter, softened
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 to 2-1/2 cups bread flour
EGG WASH:
1 large egg
1 tablespoon water
Directions:
Directions:
In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under.

Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.
Number Of Servings:
Number Of Servings:
12 Servings
Preparation Time:
Preparation Time:
Prep: 30 min. + rising Bake: 20 min.

 

 

 

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