Acorn squash bread

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

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