BRAIDED PUMPKIN WREATHS

Braided Pumpkin Wreaths image

Give a seasonal favorite, pumpkin bread, a pretty holiday look with one simple twist.

Provided by Betty Crocker Kitchens

Time 3h45m

Yield 24

Number Of Ingredients 11

Ingredients

5 3/4 to 6 1/2 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1 1/2 teaspoons salt
2 packages regular active dry yeast
1 cup canned pumpkin (not pie filling mix)
1/4 cup butter or margarine
1 1/2 cups apple cider or apple juice
1 egg
1 tablespoon water
2 teaspoons sesame seed, if desired
2 teaspoons poppy seed, if desired

Steps:

In large bowl, stir 2 cups of the flour, sugar, salt and yeast. In 2-quart saucepan, heat pumpkin, butter and cider; over medium heat, until 120°F to 130°F. Add to flour mixture; beat on medium speed 3 minutes, scraping bowl occasionally.
Stir in enough of the remaining flour to make a soft dough. On floured surface, knead until smooth and elastic, 3 to 5 minutes. Place dough in greased bowl, turning to grease top. Cover with plastic wrap and cloth towel; let rise in warm place until double in size, about 1 hour.
Grease large cookie sheet. Punch down dough. Divide in half; divide each half into 3 pieces. On lightly floured surface, roll each piece into 24-inch-long rope. On cookie sheet, place 3 ropes close together. Braid loosely; pinch ends together, forming a circle. Repeat with remaining dough. Cover; let rise in warm place until almost double in size, 20 to 30 minutes.
Heat oven to 375°F. In small bowl, beat egg and water until well blended; brush over braids; sprinkle with sesame and poppy seed.
Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet to wire racks. Cool about 1 hour.

Nutrition Facts : Calories 75, Carbohydrate 14 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 80 mg, Sugar 3 g