Reviewed: Oct. 22, 2009

This is a great recipe. I however, did not check to see how much flour I had and ended up only have 3 1/2 cups so I substituted the rest with whole wheat flour. I also only used 1 1/2 packages of quick rise yeast and a tsp more sugar. This turned out absolutely wonderful. Thanks for the original recipe. I will try it again with all regular flour. Its a unique way to get my kids to eat their vegtables and not know it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heidi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

very good, turned out perfect and was delicious as french toast as well!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lindsey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2009

I'm pretty new to making bread, but this recipe turned out great! I only have two loaf pans, so I divided the other section of dough into dinner rolls, which took about 10 minutes to bake. I guess my only complaint is I wish it tasted more squash-y. Otherwise, it's an awesome bread and one I plan to make a lot!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GeeksDreamGirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2009

I also halved the recipe. Sorry I did. I didn't add more flour like some because I like to work my bread dough a little sticky. It makes for a lighter bread and not so dense a bread. I also took some of the dough and made Butternut Squash Naan. OMG was it GOOD. Will make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

vmbry

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2009

Halved the recipe and tossed in the breadmaker on the "white" setting and it came out moist and delicious! My family also enjoyed. One butternut squash can make one full loaf or two half-recipes this way. Great toasted!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cursedwyvern

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2009

Very good, moist bread. I had to kneed in extra flour. Like another reviewer, I used 1/3 of the dough and made cinnamon rolls. They were gone immediatly.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marcie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2009

Very good recipe. The loaves turned out a beautiful yellow and the smell and taste is perfect. Too bad for those who thought it was blend. It was nothing but blend. I used less yeast (1 1/2 tbsp, or one and one half sachet) than the recipe indicated because I always let the dough rise twice before molding it and letting it rise one last time. Great tip: for all your yeast bread recipes, add 1tsp of powdered ginger (not fresh) to the yeast mix. The result is a bread that doesn't taste like ginger at all, but doesn't taste like yeast either! It just somewhat balances out the overall taste and always works for me.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Soleil

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2008

This recipe is great! I used 1/3 of it to make some delicious cinnamon rolls. I used one packet of yeast and brown sugar. I used butter and it seems that if you use margarine it might become greasy. Also, I quit counting the cups of flour at 8. It probably took 8-1/2 to 9 cups of flour. This is a huge batch of bread dough but very tasty. Thank you.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Vicky

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: West Linn, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2008

I only used one package of yeast and switched buttermilk for regular milk. Otherwise this is a great recipe I will use over and over again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

ChefBillyBob

Cooking Level: Intermediate

Home Town: Nelson, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Froetoe

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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...

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

MessyKitchen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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).

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

rgk

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SLBORGES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
18 users found this review helpful