Reviewed: Jul. 6, 2009

I was a bit wary of trying this recipe and thought ahead that it might be a waste of flour because it sounds so strange, but it turned out really well. The only change I made is that I didn't include the gluten, and I didn't have quite enough cantaloupe so blended it all and added a bit of water. I will keep this recipe and will probably make again whenever I have leftover cantaloupe.

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Reviewer:

Rochelle

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Reviewed: Sep. 15, 2008

Great! I followed the recipe as written even though I questioned the paprika. The bread had a beautiful color and great elasticity. We plan on using it for sandwich bread. Even though the canteloupe I used had a strong taste, barely a hint of canteloupe could be detected. I will definitely use this recipe again!

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Oregon Girl

Cooking Level: Intermediate

Living In: Montoursville, Pennsylvania, USA

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Reviewed: Aug. 2, 2006

The bread itself tasted fine, mildly sweet, but not at all like cantaloupe. However, it boiled over and made a huge mess in my bread machine. I tried it a second time, substituting whole wheat flour which rises less and ended up with an inedible loaf of bread, and a bread machine that's practically ruined from dough that poured over the edges and burned all over the sides.

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Reviewer:

Mary Beth

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Durham, North Carolina, USA

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Reviewed: Feb. 7, 2004

This bread not only fainted in the machine...it really is not very good. Doesn't retain any of the cantaloupe flavor. Can't imagine anyone liking it very much. ???

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