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Recipe Name: Acorn Squash Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

1 Acorn Squash
1/2 Ounce(s) Yeast
3 Tbls, Pkd Light Brown Sugar
1/3 Cup(s) Warm Water
3/4 Cup(s) Buttermilk
2 Tablespoon(s) Butter, melted
2 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
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

Nutrition (calculated from recipe ingredients)
Calories: 991
Calories From Fat: 133
Total Fat: 15.2g
Cholesterol: 34.2mg
Sodium: 731.2mg
Potassium: 665.7mg
Carbohydrates: 182.3g
Fiber: 10.3g
Sugar: 8.6g
Protein: 29.3g

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