Baked Potato Soup, Butternut Squash Braid, and Banana Crumb Bread

It's best to start with the Butternut Squash Braid on this one:

You'll need:

• 1 (.25 ounce) package active dry yeast
• 2 tablespoons warm water (110 degrees F to 115 degrees F)
• 1/2 of a butternut squash
• 1/3 cup warm milk (110 to 115 degrees F)
• 1/4 cup butter, softened
• 1 egg
• 3 tablespoons brown sugar
• 1/4 teaspoon salt
• 3-3.5 cups  flour
• 1 egg, beaten
• 1 tablespoon water

And here's how to do it:

Butternut squash cut in half

1.  Start by slicing your full-sized butternut squash lengthwise in half.  You'll only be using one half of this squash.  The rest will keep in the fridge if you wrap it in plastic wrap.  Then scoop out the seeds and guts and discard (or bake the seeds for a yummy snack!).  

2.  Cube the rest of your squash and steam it using a steaming basket.  If you don't have a steaming basket, boil your squash until it's tender (think mashed potatoes).  We cooked and mashed our butternut squash in our baby food maker (amazing).  
 3.  Now you're going to concoct a yeast paste by dissolving the yeast in the warm water.  It's pretty important for the water to be the right temperature so try and use a thermometer if you have one.  Once your paste is dissolved, set it aside.
4.  Combine your squash, milk, egg, butter, brown sugar, and salt in a bowl (or stand mixer bowl) and mix it well.
5.  Add 1 1/2 cups of flour and the yeast goo and give it a good mix.  Slowly add the rest of your flour until it becomes a soft (and perhaps a little sticky) dough.
6.  If you have a KitchenAid stand mixer, attach the dough hook and knead for 4-5 minutes.  If you don't have a KitchenAid stand mixer, turn your dough (which basically means "put your dough) onto a floured surface, (If you get some flour on your hands first, this is a much easier process) and knead for 6-8 minutes.

Floured dough ball

7.  Put your dough ball in a greased mixing bowl (just spray it with oil), cover it with a kitchen towel, and let it rise for an hour or until it doubles in size.  (If it's particularly cold in your house, like ours, it will take quite a bit longer.)

8.  After it rises the first time, punch it down, and turn it onto a floured surface. Divide it into 3 equally sized balls.  Roll each ball out into an 18 inch "rope."  Lay them on a greased cookie sheet and braid them just like you would braid hair. Pinch the ends and fold them under a bit.

Braided

9.  Cover your braid with a kitchen towel and let it rise for another 30 minutes or until it has doubled in size again. 

Braid after it has risen

10.  Make an egg wash by combining the beaten egg and tablespoon of water in a small bowl.
11.  Brush your braid with the egg wash and bake at 350F for about 20-25 minutes or until it's golden brown.

mmmm...

Now for the Baked Potato Soup!

You'll need:

• 2-3 large baking potatoes
• 1-2 tablespoons of butter
• a small onion
• 2 cloves of garlic
• 3 tablespoons of flour
• 1 teaspoon of salt
• 1 teaspoon of dried basil
• 1/2 teaspoon of black pepper
• 3 cups of chicken broth (easily made with chicken bullion if you don't have broth on hand)
• 1 cup half and half (or 1/2 c. milk plus a 1/2 c. cooking cream)
• shredded cheddar cheese (to your liking---we like a lot)

Now let's get to it:

Dirty, fresh potatoes

1.  Wash your potatoes, especially if they look like ours (suuuuper fresh).
2.  Cook your potatoes however you like.  You can bake them in the oven for an hour, boil them in water and simmer for 30-40 minutes, or  microwave them.  Basically you want soft, mashable potatoes.
3.  Melt your butter in a large saucepan while you chop your onion.  If you're looking for an easy way to chop an onion, check this out.  Mince your garlic using a garlic press.  There's little else better in the cooking world than a solid garlic press.
4.  Cook your onions and garlic in the butter until the onions are soft (test by taste).
5.  Add the flour, salt, basil, and pepper and mix well.

After adding the flour, it'll look a little dry.

  

6.  Slowly add the chicken broth and mix it well.

After adding the chicken broth, let it boil for 2 min.

7.  Bring it to a boil and let it boil for about 2-3 minutes.
8.  Turn down the heat, add the half and half and the potatoes (mash them up a bit--however you like them).  Heat it through, but don't boil it.

Don't boil it after adding the half and half.

9.  Add cheese just before you serve it up.

um.. yum!

For the sweet Banana Crumb Bread

You'll need:

• 1/2 cup whole wheat flour
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 cup very ripe mashed bananas (about 2 large bananas) (ours weren't "very ripe" but they worked fine)
• 1/4 cup butter, melted
• 2 egg whites (you can separate yolks from whites using a separator or by using the eggshell)
• 1 tsp. vanilla extract (I left this out of ours and didn't notice)

and also...

• 3/4 cups of quick cooking oats
• 3 tablespoons of brown sugar
• 2 tablespoons of maple syrup

and lastly...

• 1/4 cup powdered sugar
• 2 tsp milk
• 1 pinch of ground cinnamon

Let's get on with it...

Scrumptious!

Banana bread batter

1.  Combine the flours, sugar, and baking powder.  Wisk it together in order to mix it well.
2.  Add the banana, butter, egg whites, and vanilla.  Mix it only until it's wet.  You do not want to over-mix this!
3.  Coat your desired pan with cooking spray.  We used four mini-loaf pans.  

4.  Spread the batter evenly throughout your pan(s).
5.  Mix together the middle set of ingredients.  Evenly coat the bread with this crumb topping.
6.  Bake at 350F for 20-30 minutes (adjust if you're using different pans and check it often).
7. Combine the last set of ingredients and drizzle over the top of your bread.

Some notes on pacing: Start the braid way in advance as it has to rise twice.  The good thing is that your potato soup will stay warm on very low heat, so if the timing is off a little, you can still serve it hot without overcooking it.  The banana bread can be made in advance as it's really good both warm and cooled, or you can set it up to go in the oven just as dinner is being served (don't forget to set a timer!)