October Breads
Since fall is here and who doesn't like the smell of freshly backed bread I went to Beth Hensperger book A Bread For All Seasons for a tasty fall bread. This recipe includes pumpkin puree, cornmeal and rye flour for a unique flavor and texture. For some reason I measured out 1 cup pumkin instead of 1/2 cup pumpkin. At first I panicked but then continued on to see how things went. It was moist but that how I prefer the dough. Half the recipe I made into rolls while the other half I shaped into a round. Both came out fine. So I would include a full 1 cup pumpkin in the future and perhaps substitute white whole wheat flour for the rye to see how the flavor turned out...Yummy
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| A Bread for all Seasons |
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| gathering the ingredients |
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rising dough |
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bread and rolls |
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| Out of the oven and ready to wrap in coth |
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Rolls |
So I had some pumpkin puree left over so I opened a second can and made pumpkin cookies. Also very yummy. More like a muffin top or cake than a cookie and tastes like pumpkin pie. When stacked on top of each other they stick to each other. I haven't quite figured out how to store these cookies. Sometimes I drizzle icing on the top although it doesn't call for it. This cookie dough stores quite well in the refridgerator for a couple of days and in the freezer for longer. I love freezing cookie dough. I find we eat fewer cookie and it is faster to have a batch ready a week or so later. The recipe is in a set of cookbooks my father had given me 20 years ago and many of the recipes have become family favorites.
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Pumpkin Cookies |
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white bread And Ms Hensperger's Fresh Apple Walnut bread which tastes a bit like cinnamon raisin bread without the guilt of being loaded with sugar
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moist & yummy |
Gratefully
Ileen
