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Pumpkin Egg Braid Recipe

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This recipe for Pumpkin Egg Braid, by , is from Margaret'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!

Contributor:  
Contributor:  
Margaret Black

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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