Yesterday was just rainy enough to keep me indoors (lately I have been working doggedly on some exterior maintenance & improvement type things around the old homestead, trying to get finished before it gets too cold), and I baked up a storm. The fruits of my labours turned out so darn well -so gratifyingly homely and delicious, that I just had to share.
I made pumpkin bread!
Oh man, this stuff is good! So soft and light, and just gorgeous. The boys and I had some for breakfast this morning with sunbutter -yum! I didn't use a recipe. I just added pumpkin and spices to my usual white bread and adjusted accordingly. Here's about what I did:
Pumpkin Yeast Bread
2c. warm water
4.5 tsp active dry yeast
2 tbsp granulated sugar
200ml pumpkin puree
½ c brown sugar
2 tbsp oil
1.5 tsp salt
1 tsp cinnamon
½ tsp each allspice & ginger
¼ tsp each ground cloves & nutmeg
5-7 c all purpose flour
Proof the yeast with the 2 tbsp white sugar in the warm water. Add pumpkin, brown sugar, oil, salt & spices and 2 c of flour, and mix well. Continue adding enough white flour to make bread dough (approx 5-7 cups total), and knead.
Let rise twice in a large bowl, then shape as desired and rise again in well oiled loaf pans or other. Bake 375F for approx. 30 minutes for loaves. Makes a very light springy, soft bread.
|Pumpkin buns rolled in brown sugar & cinnamon before baking, for the boys' Wednesday night DnD crew.|
Also produced in yesterday's bake-a-thon -Pumpkin Pasties and Apple Cheese Hand-pies (pictured below). I tried this pastry recipe from a blog called Completely Delicious. I am no great hand at pastry, which is OK, because my mom is excellent at it, so she gets pie duty for family gatherings. But this recipe was non-annoying and the results were pretty good. I think I may have to start mucking about with more pies in the near future.