Sweet Savory Autumn Bread

IMG_0140.JPGIt’s barely autumn, but I’m loving it already! I spent all afternoon in the kitchen making soup and bread with all the goodies of Autumn.

This picture is of my first ever Savory Sweet Autumn Bread! I adapted this recipe from Eat-Live-Run’s Apple Braid, incorporating butternut squash and some savory spices as well.

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First I baked the thinly-sliced apple and butternut squash (coated in cinnamon, nutmeg, and curry) in a 350° oven for 15 minutes. While that baked, I mixed the dough with only 1/2 the sugar (and low glycemic coconut sugar at that), then rolled it out, which took some muscle! Good thing I’ve been working out!

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Since I didn’t roll the dough out nearly wide enough, as I braided it over the filling, I gently kneaded and stretched the strips until they reached the other side, then pinched them down well so they wouldn’t unravel in the oven.

Voila!

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After baking the bread for 20 minutes, I removed it to put on the glaze. Since mine isn’t a sweet bread, I completely changed the glaze to a mixture of egg & maple syrup topped with rosemary, pumpkin seeds, and sesame seeds.

It came out beautifully, if I do say so myself.

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Delicious!!!

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