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...
.jpg)
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)
|
|---|
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
- Put all the dough ingredients in the bread machine pan in the order specified by the manufacturer and set it to the dough setting.
- 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.
- 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.
- 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...
|
and Meal Plan Monday at The Diary of a Real Housewife.
Yeastspotting the loaf. Also sharing it at the following weekly parties..
Monday Food : Marvelous Mondays @ This Gal Cooks, Melt in your Mouth Mondays, Inspiration Monday Party, Sharing Monday, Inspire Me Monday, Clever Chicks Blog Hop, Maniac Monday Linky Party,Mix it up Monday, The Scoop, Meatless Monday @Veggie Mama's, Meatless Monday My Sweet and Savory
)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
