Surprise, surprise! I'm actually posting on time for once.
The house has cooled to a balmy 85 degrees (at 10:30 pm), so I'm ready to roll.
The first October recipe is a fall favorite: cranberry walnut pumpkin bread. (That would be fall in a normal place, not southern California. Fall here translates to 100+ degree temperatures. Not my favorite time of year here.) Even so, this is a terrific flavor combination.
This bread also threw many bakers for a loop. It's a yeast bread, not a quick bread, and it requires some ahead-of-time planning, since it rests in the refrigerator overnight. That resting helps improve the texture and flavor, so, although you can skip it, I wouldn't.
I had all the ingredients on hand, including frozen cranberries. They were fine, but I'd probably use dried cranberries the next time.
All in all, this was a straight-forward recipe. The dough rose nicely both times, and the bread baked up beautifully. Because of the cinnamon and nutmeg, there is a lovely spicy background note. The slices taste fine either toasted or plain.
This pumpkin bread was hosted by Rebecca at This Bountiful Backyard. Other bakers will post on the Tuesdays with Dorie website so you can read all about their trials and tribulations with a yeasted dough.
(I truly have been baking along all these months, but I have been neglecting the posting part. Work has been overwhelming of late, but I foresee some breaks in the coming weeks, so I'll do my best to get caught up with the posts.)
3 comments:
That was a rise!
I've put mine in a plastic bag and was afraid it would explode. I deflated it before I went to bed and the fridge was saved!
I love it toasted for breakfast.
Your bread looks great! Kudos for baking even though it is still summer temperatures. I am thankful for some true autumn temps in Middle Tennessee! Blessings, Catherine www.praycookblog.com
Isn't that interesting. That's sort of what I'm looking for a filling for the rose ...
Post a Comment