This bread had wonderful texture, but it was a bit bland. I wasn't expecting it to taste "squashy" and it didn't. The one thing I've discovered about squash in baking is that it keeps the final product very moist and tender, not necessarily flavors it. Since that wasn't the goal, I wasn't disappointed that I couldn't taste the squash. I just thought the dough could've used more salt. I whipped up some maple butter to combat the somewhat tasteless bread and my double recipe (which I only made into two large loaves) disappeared faster than you can say "butternut squash." For texture alone, I will absolutely revisit this recipe, either adding more salt alone, or possible a little more sweetener also to make it into a sweet roll type base (filled or unfilled would both be good). Last thing - I used all whole wheat flour and this bread still had light and fluffy texture.
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This bread had wonderful texture, but it was a bit bland. I wasn't expecting it to taste...