Yield: 2 Loaves
| Measure | Ingredient |
|---|---|
| 1 medium | Acorn Squash |
| ½ ounce | Yeast |
| 3 \N | Tbls, Pkd Light Brown Sugar |
| ⅓ cup | Warm Water |
| ¾ cup | Buttermilk |
| 2 tablespoons | Butter, Melted |
| 2 mediums | Carrots, Shredded |
| 1 tablespoon | Orange Rind, Grated |
| 2 cups | All-Purpose Flour |
| 1½ cup | Whole Wheat Flour |
| 1 teaspoon | Cinnamon, Ground |
| ½ teaspoon | Allspice, Ground |
| ½ teaspoon | Salt |
Preheat oven to 400 degrees. Cut the squash in half. Scoop out and discard the seeds. Place, cut side down, in a baking pan. Add ½" of hot water.
Bake, covered, until the squash is fork-tender (30-40 minutes). Scoop out the cooked squash and puree in a blender until smooth (you should wind up with 1½ cups of squash puree for 2 loaves). Stir the yeast and sugar into the warm (110-115 degrees) water. Let stand for 5 minutes. Stir in the buttermilk and butter. Stir in the squash puree, carrots, orange rind, all-purpose flour, ⅔ of the whole-wheat flour, the spices and salt. Mix in enough of the remaining whole-wheat flour to form a soft dough. Knead on a floured surface until smooth and elastic (about 10 minutes). Place in a greased bowl and let rise, loosely covered, in a warm place until doubled in size (40-60 minutes). Punch down. Knead on a floured surface for about 5 minutes. Shape into loaves and place in greased (8 ½"x4 ½") loaf pans.
Let rise, loosely covered, until doubled in size. Bake until loaves are golden and sound hollow when tapped (about 40 minutes). Cool on wire racks.
Posted to EAT-L Digest 07 Sep 96 From: Joel Ehrlich <Joel.Ehrlich@...> Date: Sat, 7 Sep 1996 10:33:35 -0800