Acorn Squash Bread
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Acorn Squash Bread
  Squash    Bread  
Last updated 6/12/2012 1:03:22 AM. Recipe ID 27285. Report a problem with this recipe.
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      Title: Acorn squash bread
 Categories: None
      Yield: 2 Loaves
      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
  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.

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Recipe ID 27285 (Apr 03, 2005)

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