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Reviewed: Jul. 27, 2008

I really enjoy this recipe. In a world that eats so much wheat it is nice to know that you can involve something more in your bread. This bread is fluffy and moist. My boyfriend loves it and is a frequent request. It is well worth the effort and I have already made it many times! I definitely recommend it. Thanks for the recipe!

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ChefBillyBob

	Cooking Level: Intermediate Home Town: Nelson, British Columbia, Canada
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Reviewed: Feb. 10, 2008

This turned out with a very 'yeasty' flavour probably would have been better with only one package of yeast. Didn't have much of a squash flavour could definately have used some spices of some sort, cinnamon, cloves and nutmeg perhaps? the bread did rise perfectly and came out with a lovely texture though.

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Froetoe

	Cooking Level: Intermediate
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Reviewed: Nov. 17, 2007

First, this is not a dessert bread, and I was prepared for it to not be sweet. But it came out kind of doughy tasting. Maybe it would be better with one pack of yeast instead of two...

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MessyKitchen


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Reviewed: Oct. 13, 2007

Adapted for bread machine by dividing quantities by half. Used more butternut squash than recipe called for which required adding extra flour (used whole wheat) and an extra cycle of kneading. Result was very good (airy and tasty).

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rgk


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Reviewed: Oct. 11, 2007

Very bland. I thought it would be sweeter. Sorry I didn't like it.

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SLBORGES


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Reviewed: Oct. 6, 2007

Very good. I substitued brown sugar for the white, 1 cup whole-wheat pastry flour for a cup of the all-purpose, and added a dash of vanilla. I used roasted squash, also. The dough was quite soft, but it turned out to be a beatiful and tender bread.

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wisweetp

	Cooking Level: Expert Home Town: Smithville, Mississippi, USA Living In: Waukesha, Wisconsin, USA
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Reviewed: Jan. 14, 2007

There's nothing like the fragrance of home-baked bread on a day when an Oklahoma ice storm rages outside! This made a beautiful, dense and butter-nutty loaf that is flavored with the natural sweetness of the squash. The only changes I made were to use 1 packet of yeast (all I had), eggnog for the milk and I chose brown sugar instead of white. I roasted my butternut squash, then pureed it, which I believe made the flavor more pronounced. The recipe and directions were excellent. Great idea and thank you for sharing, Agnes.

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GRANNYLOOHOO

	Cooking Level: Professional Home Town: Bixby, Oklahoma, USA Living In: Oklahoma City, Oklahoma, USA
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