Butternut Squash Brioche Bread

The richest and softest bread in the world was invented by the finest French bakes. Those usually contain loads of eggs and butter, but I made it out of butternut squash and I used margarine instead of butter.

Ingredients:

• 130 g of butternut squash
• 2 packs of dry yeast
• 1 tablespoon of flour
• 220 ml of rice milk
• 625 g of all-purpose flour
• 230 g of margarine (room temperature)
• 1 tablespoon of mandarin spice
• 100 g of sugar
• 2 teaspoons of sea salt
• 150 g of chocolate
• 3 tablespoons of margarine
• 1 tablespoon of agave syrup

Preparation:

1. Place warm rice milk in a small pot and add dry yeast and a tablespoon of flour.
   
2. Peel and cut the squash into small pieces.
   Cook it in a small amount of water for 15 minutes or until tender.
   When cooked, drain the water and blend it in a blender until all smooth.
   ![IMG_20220327_122451.jpg](
3. Place the softened margarine and squash puree in a stand mixer bowl and mix it until getting a smooth creamy texture.
   
   Scrape from the sides of the bowl and add sugar and mandarin spice. Mix until all combined.
   
4. Sift the flour into a separate bowl.
   
   Put a paddle for kneading on a stand mixer. Add the activated yeast.
   
   Start adding the flour to the mixing bowl, spoon by spoon.
   
   Add only half of ther flour. Knead until you get a soft dough.
5. Add 2 teaspoons of sea salt into the rest of the flour and mix it well. Slowly start adding the rest of the flour. Knead for about 20 minutes.
   Flip the dough into a bowl sprayed with oil and cover with a plastic bag. Let it rise until it doubles its size, for about an hour.
   
6. Punch the dough, shape it into a ball and place it back into the bowl and cover.
   
   Let it rise again, until doubled in size, for about 30 minutes.
   
7. Divide the dough according to the size of your trays.
   Cut one piece of the dough into 3 equal pieces. Make balls out of them and flatten them with your hand. Fold the dough, first from one side, then the other.
   
   Roll it lengthwise.
   Place it in a tray covered with baking paper. Let it rise until it doubles its size.
   
8. Cut the rest of the dough into 6 equal pieces. Make balls out of them. Cut the chocolate into small pieces.
   
   Knead the pieces of chocolate into the balls of the dough.
   Place them in a tray. Let it rise until it doubles its size.
   
9. Melt 3 tablespoons of margarine and mix it with agave syrup.
   Brush the breads with half of it. Place the trays in a preheated oven at 190°C for about 35-40 minutes.
   
   
10. When done, take them out of the tray and brush it with the rest of the butter and syrup mixture.