| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
2 |
Loaves |
INGREDIENTS
| 1 |
md |
Acorn Squash |
| 1/2 |
oz |
Yeast |
| 3 |
|
Tbls, Pkd Light Brown Sugar |
| 1/3 |
c |
Warm Water |
| 3/4 |
c |
Buttermilk |
| 2 |
tb |
Butter, Melted |
| 2 |
md |
Carrots, Shredded |
| 1 |
tb |
Orange Rind, Grated |
| 2 |
c |
All-Purpose Flour |
| 1 1/2 |
c |
Whole Wheat Flour |
| 1 |
ts |
Cinnamon, Ground |
| 1/2 |
ts |
Allspice, Ground |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
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.
Posted to EAT-L Digest 07 Sep 96
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Sat, 7 Sep 1996 10:33:35 -0800
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”