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pound butternut squash, halved lengthwise and seeded
cup whole milk
grams (2 tablespoons) honey
large eggs, divided
grams (3 cups plus 2 tablespoons) all-purpose flour, plus more as needed and for dusting
teaspoon instant yeast
teaspoon ground allspice
teaspoon table salt
grams (4 tablespoons) salted butter, cut into 4 pieces, room temperature
grams (3 tablespoons) pumpkin seeds, chopped
What flour would you recommend to make this bread gluten free?
Hi Julie -
We would recommend a gluten-free flour blend that also contains xanthan gum, such as Bob's Red Mill Gluten-Free 1 for 1 Baking Flour or Cup4Cup Multipurpose Flour. Nut flours won't provide enough structure for this bread.
The Milk Street Team
This was easy and wonderful. The only thing I wish they stated was the size of the rimmed baking sheet. As I feel the size I used was TOO big and the bread was more flat then high. But still tasted great.
My loaf was also flatter than I wanted. Beautiful, but not tall. In hindsight, I wish I had made the three ropes shorter and thicker. Taste was lovely but the texture was a bit dry--much like challah. Our family didn't devour it like I hoped/imaged, so we used the leftovers as wonderful French toast.
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Outstanding bread, easy on the eyes and the palate! Also great way to get rid of butternut squash.