Roasted squash bread (Bremer Kürbisbrot) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 204) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • anya_sf on October 14, 2023

    I made the regular unenriched recipe, using canned pumpkin puree, shaped into a Swiss braid. Even with 2 Tbsp added milk, the dough was very stiff and didn't want to hold its shape, so the baked loaf wasn't as pretty as it should have been. Next time I'll add more milk. The dough took a long time to rise. The bread was quite tasty (squash flavor subtle), especially toasted with butter and honey.

  • SKidd on February 24, 2023

    A slow riser (you could probably bump the yeast up a little) but a lovely bake. I made the enriched version (more egg yolks and milk) and it was soft dough but workable with no adjustments (went with flour weight). Braided and baked in a 9x4 Pullman pan, was done on the early side of time range.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.