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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: 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 1/2" 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 1 1/2 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, 2/3 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 1/2"x4 1/2") 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.
Ingredients:
1 medium Acorn Squash
1/2 Ounce(s) Yeast
3 Tablespoon(s) Light Brown Sugar
1/3 Cup(s) Warm Water
3/4 Cup(s) Buttermilk
2 Tablespoon(s) Butter, Melted
2 medium Carrots, Shredded
1 Tablespoon(s) Orange Rind, Grated
2 Cup(s) All-Purpose Flour
1 1/2 Cup(s) Whole Wheat Flour
1 Teaspoon(s) Cinnamon, Ground
1/2 Teaspoon(s) Allspice, Ground
1/2 Teaspoon(s) Salt |
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