I haven't bought any bread since August when I came home with Sylvia's recipe. I've made hers twice, a recipe called Colonial Bread twice (that I'm slowly altering to add more grains), and today I made this one- Pumpkin Bread.
Here's the thing. My success with yeast bread over the years has been spotty, to say the least. More than half the time the loaves rise nicely but then fall while baking. But the internet is a wonderful thing. I found suggested answers! It seems that in my concern about adding too much flour and making them heavy, I haven't been using enough. And I've gone to longer kneading too.
I made this pumpkin yeast bread a couple of times last year, and it came out pretty good, but this is definitely the best yet.
Oh, ok... the pumpkin is squash today. Shhhh, don't tell Loretta. With the spices, you can't tell any difference in taste, anyway.
Gosh, no, all this squash didn't go in the bread. I also made soup, and put some in the freezer.
I also tried adding some crunchies to the bread. I had a few pepitas (the green pumpkin seeds), so I chopped them up and threw them in. I think I'd like even more, but this was all I had on hand.
Here's how the bread looked in progress, and you can see that I'm using my Hoosier Cabinet. (Just loving it as much as ever!)
"Why are you making so much bread?" you ask The yummy breads that have some body and texture to them are really expensive. Also, the slices are thick. This way I can cut thin slices, and although I haven't figured it out for sure, my guess is that I'm getting 4 or 5 loaves of bread for $2.50- $3.00, instead of one. Works for me!
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