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.
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!
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.
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.