Acorn Squash Bread

Directions

1. 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.
2. 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.
3. 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.