29.10.13

Spiked Pumpkin Bread & Savory Pumpkin Dip Recipe for Halloween and Weekly Menu Plan

Hi ! How are you ? Is it cold in your corners yet ? Here in LI, it is getting a bit chiller by the evening... but the mornings are gorgeous. Bright and sunny !  Our New Hampshire trip, followed by the trip to my cousin's place and then the preparations for the toddler's  birthday party had thrown me off my routine. but after a lazy week at home, I am back on track. Totally charged up for Halloween and Diwali. 


This will be my first Halloween and Diwali here. Actually my second one.. but the first one doesn't count since it was within weeks of the toddlers birth... and i was still recovering from the C-section. In any case I am excited. We haven't yet zeroed on any costume for the toddler...but with this bandana in mind, we are thinking along the line of pirates... 




that is if he obliges... we'll see....

Now about my Spiked Pumpkin Yeast Bread. In my post on Pumpkin Yeast Bread, I had mentioned that I had been playing around with the recipe. What I actually did was that I spiked it up the dough with Pumpkin Ale. I substituted the milk and water in the recipe with an equal amount of beer and baked my first batch the same way as the Pumpkin Yeast Bread... except that I baked it in the form of a Savory Pull Apart Loaf and 4 buns.


The buns were nice and soft and were perfect for sliders. The Pull Apart Bread was also good..  but I wouldn't really recommend it in the form I made. The bread was good and the pumpkin dip that I had slathered on the rolled out dough was also good and the two tasted good together. but it would have been better if I had baked the loaf by itself and served it with the dip.  the dip somewhat made the moist loaf soggy... and texture-wise less appealing. it was however yummy !

Anyways having learnt my lesson, I ditched the idea of a pull apart bread and decided to try out a beer glazed bread for my second batch. Again I did this in two ways. With the Dutch Crunch topping in mind I prepared a mixture with beer, yeast, rice powder, maple syrup and oil . Then shaping the dough into 6 buns and a 6 inch round loaf, I glazed the spiked loaf and 2 buns lightly with the solution and spooned some of the beer and rice flour mixture over two other buns and left the remaining two un-glazed. I baked the un-glazed buns for 20 minutes at 375 degrees F and the others 425 degrees F.  Initially I was quite excited with how they looked. specially the ones with crunch-topping...


But as they say... All that glitters is not gold. While the un-glazed buns, the loaf and the lightly glazed buns were moist and super-flavorful, the buns with crunch topping were terrible. I could not eat those beyond a bite. it was that BAD. I am not sure what the problem was... but since it looked good I have decided to try it again soon. Will let you know it if and when it works out. For now here are the recipes that worked... the Spiked Pumpkin Yeast Bread and the Savory Pumpkin Dip...

Spiked Pumpkin Yeast Bread (Bread Machine)
Adapted from my Pumkin Yeast Bread
 Preparation Time : 2 hours                                                                                         Baking Time: 30 mins
 Yeild: a 9x5 inch loaf + 4 buns or a 6 inch round loaf and 6 buns 
 Ingredients


  • for the dough
    • 1/3 + 1/4 cup Harpoon Brewery's Pumpkin Ale (UFO)
    • 1/4 cup yogurt +1/16 tsp baking soda (as a substitute for 1 egg)
    • 3/4 cup pureed pumpkin, fresh or canned(I used canned)
    • 2 tbsp vegetable oil
    • 1 1/2 cup all purpose flour
    • 1 1/2 cup whole wheat flour
    • 1/8 cup light brown sugar
    • 1 tsp salt
    • 1/2 tsp ground ginger
    • 1/4 tsp ground cardamom
    • 1 tbsp bread machine yeast
  • for the glaze
    • 20 ml Harpoon Brewery's Pumpkin Ale (UFO)
    • 2 tbsp rice flour
    • 1 1/2 tsp instant year
    • 1/2 tbsp vegetable oil
    • 1/2 tbsp maple syrup
-
 Instructions
  1. Put all the dough ingredients in the bread machine pan in the order specified by the manufacturer and set it to the dough setting. 
  2. When the machine beeps at the end of the cycle, turn the dough into a lightly oiled surface. Shape it into a loaf or a loaf and 4-6 buns and place the loaf it in a well greased 9x5 inch  loaf pan or 6 inch round pan and the buns on a baking tray lined with parchment paper. Cover the loaf with a greased plastic wrap and let it rise until doubled 30 to 45 minutes. 
  3. In the meantime preheat the oven to 425 degrees F and mix all the ingredients of the glaze and let it stand for about 15 minutes. 
  4. Once the dough doubles, lightly glaze the loaf and the buns with the beer and rice flour mixture and transfer the pan/ baking tray to the preheated oven. Bake the buns for 20 minutes and the loaf for 30 minutes. Immediately afterwards remove the loaf from the pan, cool the buns and the loaf on a wire rack, then slice and enjoy with savory Pumpkin dip or otherwise...


So that was all about my experiments with pumpkin bread recipe.  Do let me know if  you have any pointers about the Dutch crunch topping. I'll be happy to work on your suggestions.

Sending the first photographs "Spirit of Fall"  The Colour Me Photography Challenge Series" ~ Colour Me Orange , a photography event  at Priya's  place The Humpty Dumpty Kitchen.


Now this week's Menu at Ma Niche


This Week's Menu Plan


SundayChicken Fry,  Leftover Lentil curry with veggies and rice

Monday

Moussaka with Radish Salad
Pasta with yogurtCheese Omlet and boiled carrots for the toddler

Tuesday

Carrot and Pea Stir Fry, Gatte ki Kadhi and Roti,
Deconstructed Oliver Salad and Teff Crepes for Toddler

Wednesday 

 Hurry up and Wait Roast Chicken  and Roasted Potatoes

Thursday

 French Onion Soup and Vegetable Sandwiches


Friday

 Dinner Rolls with Japanese Cream Stew

Saturday

 Masoor Dal and Briami with Steamed Rice



                                       and Meal Plan Monday at The Diary of a Real Housewife.

Yeastspotting the loaf. Also sharing it at the following weekly parties..

4 comments:

  1. So nicely made pumpkin bread. Bookmarked it.

    ReplyDelete
  2. What great looking pullapart bread!

    ReplyDelete
  3. Happy Diwali! I love this recipe. Pinning it to make next week!

    If you get a chance, I would love for you to link up at Wine'd Down Wednesday. We are live now until Friday night! Hope to see you there! http://www.dizzybusyandhungry.com/wined-down-wednesday-link-party-8/

    Have a great weekend!

    ReplyDelete

Thanks for stopping by. It was nice having you here. Have a good day.

Take care and come back soon.
Best, Tanusree

Like us

Printfriendly

.

Related Posts Plugin for WordPress, Blogger...