This bread is everything you say, and more! I usually don't rate a recipe unless I've tried it almost exactly, and I had to make a couple of substitutions - but the recipe as written is a keeper! I started with cooked squash and used 1 1/4 cup, I used the warm 'juice' from cooking the squash to start the yeast, and I ran out of sugar, so used half panela. I don't have an oven, only a rice cooker, so I divided the dough in two. Half went into the fridge, and I formed 4 round loaves with the second half and 'baked' them on high. It's been done for ten minutes, and two of those little loves are gone!
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This bread is everything you say, and more! I usually don't rate a recipe unless I've tried it...