Pumpkin Egg Braid

Name: Pumpkin Egg Braid
Ingredients: 1 package (1/4 ounce) active dry yeast; 3 tablespoons warm water (110° to 115°); 1/2 cup canned pumpkin; 1 large egg; 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; 1 large egg; 1 tablespoon water

11 ingredients

6 steps

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110° to 115°)
1/2 cup canned pumpkin
1 large egg
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
1 large egg
1 tablespoon water

Directions

1

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).
2

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 plastic wrap and let rise in a warm place until doubled, about 1 hour.
3

Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased
4

and braid. Pinch ends to seal; tuck under.
5

Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
6

For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.