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Add a photoServings: 12
Ingredients
- 1 med Acorn Squash
- 1/2 ounce Yeast
- 3 Tbsp. , Pkd Light Brown Sugar
- 1/3 c. Hot Water
- 3/4 c. Buttermilk
- 2 Tbsp. Butter, Melted
- 2 med Carrots, Shredded
- 1 Tbsp. Orange Rind, Grated
- 2 c. All-Purpose Flour
- 11/2 c. Whole Wheat Flour
- 1 tsp Cinnamon, Grnd
- 1/2 tsp Allspice, Grnd
- 1/2 tsp Salt
Directions
- Preheat oven to 400 degrees. Cut the squash in half. Scoop out and throw away the seeds. Place, cut side down, in a baking pan. Add in 1/2" of warm water.
- Bake, covered, till the squash is fork-tender (30-40 min). Scoop out the cooked squash and puree in a blender till smooth (you should wind up with 1 1/2 c. of squash puree for 2 loaves). Stir the yeast and sugar into the hot (110-115 degrees) water. Let stand for 5 min. 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. Fold in sufficient of the remaining whole-wheat flour to create a soft dough. Knead on a floured surface till smooth and elastic (about 10 min). Place in a greased bowl and let rise, loosely covered, in a hot place till doubled in size (40-60 min). Punch down. Knead on a floured surface for about 5 min. Shape into loaves and place in greased (8 1/2"x4 1/2") loaf pans.
- Let rise, loosely covered, till doubled in size. Bake till loaves are golden brown and sound hollow when tapped (about 40 min). Cold on wire racks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 296 | |
| Calories from Fat 29 | 10% |
| Total Fat 3.38g | 4% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 137mg | 6% |
| Potassium 348mg | 10% |
| Total Carbs 58.89g | 16% |
| Dietary Fiber 8.1g | 27% |
| Sugars 1.47g | 1% |
| Protein 10.83g | 17% |
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