Reviewed: Sep. 28, 2009

I finally made this bread tonight with dinner. It was wonderful. Great smell and fantastic taste and texture. I followed the recipe exactly. I would not change a thing. For those who said it was 'tasteless', perhaps you don't realize that squash (I used Butternut Squash) has a very delicate taste. It is not bold, nor is this bread. The butternut flavor came through without question. This is not a sweet bread (as in dessert), so don't let the little bit of Brown Sugar scare you. It's a fantastic treat for the palate and is hearty enough to go great with dinner.

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TBIRDTECH

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Reviewed: Dec. 31, 2008

This bread is utterly fantastic. It's sweet and light and I could not stop eating it!!! I may grow more squash next year just to use to make this bread!

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PinkPrincess

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Dec. 14, 2008

This was my first time ever making yeast bread, and it came out great. I was so surprised! Regarding others' reviews, sure, it doesn't taste particularly squashy or sweet, but I think it just tastes like good bread. My husband is definitely a fan, based on how he keeps coming out to pull off another piece.

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Cheryl

Cooking Level: Beginning

Home Town: Pearl City, Hawaii, USA

Living In: Cambridge, Massachusetts, USA

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Reviewed: Nov. 14, 2008

This recipe was a great find! this beautiful bread makes an excellent addition (and decoration) to a hearty family meal.

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roseinglis

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Reviewed: Oct. 10, 2008

Best use of squash I've ever known! I'm not much of a squash fan. I convince my wife, the break maker in the family, to make this recipe, it is sweet and delicious. Good toasted with butter.

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Jimmy

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Reviewed: Oct. 1, 2008

This bread was just O.K. It was lacking flavor. I would add maybe some brown sugar and pumpkin pie spice if I made it again.

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hummingbird

Home Town: Camden, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 29, 2007

I'm a novice at making bread, and this recipe baffled me. Using three cups of flour, I ended up with a sticky, "un-kneadable" mess. I added two more cups of flour and kneaded it thoroughly; the bread came out beautiful and delicious. I'm still not sure if I've misinterpreted the recipe, but the final result was very good.

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Tina

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Reviewed: Oct. 18, 2007

I made this bread as one loaf and a roll (so I could taste it earlier!) with several modifications. Instead of the squash, I used canned pumpkin (had some that needed using). I also used 1/2 white whole wheat flour and 1/2 stone ground whole wheat flour. The last modification I made was to use honey and molasses in place of the brown sugar. This bread turned out beautifully. Using the pumpkin gave it a rich color (more than I think you'd get with the squash) and the flavor is subtle, but fantastic. The bread, even though it is with 100% whole wheat, is delicate, soft and light. Next time I make it, I may add a little more molasses and maybe a pinch of nutmeg. I will certainly make this bread again- as a braid or as rolls- both worked out great. Thanks for a great recipe.

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FLIESE

Cooking Level: Expert

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Reviewed: Oct. 11, 2007

This bread was just ok for me. It smelled awesome baking but had little flavor. I even put cinnamon in it thinking that it would make it tastier. I think it may be better with a cinnamon sugar infused butter. I guess I was just expecting something sweeter.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 2, 2007

This recipe is fabulous! I grow butternut squash and have 3 bushels to use. Though I freeze a great deal of it to use through the Winter, this is exactly the type of recipe I was looking for, something to use butternut for that is unique, pretty and delicious. I made it in my bread machine to dough stage, then took it out let it rest 15 minutes after punching down. Mine had a tone of air bubbles in it but I soon discovered that is what made this the lightest most tender danish style dough I have ever eaten. Roll it out to a roughly 16x12 inch rectangle, dont try and work out all the bubbles. Spread with 1/2 stick softened butter. Mix 1/2 c brown sugar, 1/3 c raisins, 1/3 c finely chopped nuts, 1/8 c. orange juice. Spread this mixture over buttered dough, roll up fairly tight, twist and shape into circle on cookie sheet. Bake at 350 till med golden brown. I also replaced the 2 Tbsp of water in the recipe with 2 Tbsp orange juice. Unbelievable, thank you for submitting this recipe.

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SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jul. 18, 2007

great recipe! it was a favorite in my house!

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mfila

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Reviewed: Mar. 24, 2006

The bread was moist and yummy! To cut the fat and incease the flavor I subsituted 1/4 of the butter for applesauce and I added cardamom spice for a bit more flavor. It turned out great! I also used 2 1/2 cups of whole wheat flower and 1/2 cup of wheat germ instead of white flour.

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lur

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Reviewed: Nov. 26, 2005

This bread was delicious. I only waited 30 minutes for the dough to rise and then 10 more once it was braided. I also only made one giant loaf. It came out perfect and everyone loved it!

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Jane

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Reviewed: Nov. 21, 2001

This bread looked beautiful and smelled delicious coming out of the oven, but it just wasn't very flavorful. It didn't taste bad; it just didn't really taste at all. I even used slightly more than the one cup of squash called for. If I were to make it again, I'd add more sugar and probably sprinkle some rock sugar on the top, or else increase the salt and use some herbs for flavoring. But I won't make this recipe again. If I am going to take the time to bake homemade bread, I'll stick to flavorful challah bread or even traditional french bread. Save your butternut squash for risotto!

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VikingKvinna

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Reviewed: Aug. 27, 2001

This makes a great bread that the entire family loved. It can be a little tedious to make sure the temp is correct on the water and milk, but as bread making goes...this one is easy. Instead of dividing it for 2 loaves I made one large loaf.

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