Pictures from Baking Day

I will post this in the Morning, Sunday, 9/20.

The baking turned out well.  I like to test internal temperature on bread, but since last time I used it, I have lost my thermometer!  Blast.

I doubled the recipe for Honey and Wheat Bread.  I got this from the Cooking Forum from "Annie" and it is definitely a keeper.  Sometimes, I replace an equal amount of flour with oatmeal and make oatmeal bread.  Doubled it takes 12 cups of flour.  My mixer (so far) handles it well.



It makes 4 loaves of bread or 3 (as  I did) and one of buns:



That is the pull apart pumpkin bread on the left.  It is delicious.  I made a brandy glaze for the top.

The dough has 3/4 cup of pumpkin and you can taste it.  It is very moist.  Next I think I will make up a loaf of cinnamon bread using this same dough.

I need to refine the way my Sis typed up recipe before posting it...................at least I didn't follow it too well.

Here we go:

Pull-apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze(adapted from Willow Bird Baking)

Bread

2 Tbls butter

½ cup milk

2-1/4 teaspoons (l envelope) yeast

¾ cup pumpkin puree

¼ cup white sugar

1 teasp. Salt

2-1/2 cups bread flour

Directions for Bread:

In a saucepan over medium heat, brown 2 Tbls. Butter until light brown. Once browned, remove pan from heat and add milk. Return to stove if needed and heat through. (Mine was hot enough that I didn't have to reheat). Add to mixer bowl. Be sure it is not above ll0° before adding the 1 pkg. Yeast. Allow to proof, will take up to 8 minutes.( I skip this step since I always use SAF instant yeast and it dissolves instantly). Add: pumpkin, salt and l cup of flour to liquids; stir until well combied. Add rest of flour ½ cup at a time. Mix well, knead for 6 minutes. If dough is too sticky, add flour l Tbls. At a time. It will be a soft dough. I then kneaded it a few times on a well-floured board to be sure it was a good consistency. Add to a greased bowl and cover with cloth. Let raise for 60-90 minutes until doubled. Mine just took 60 minutes.

While dough is rising, brown another 2 tablespoons of butter. You use this to brush the strips you will be stacking later............or you can mix it with the sugar mix like I did and that works too.

Sugar Mix for Bread:

2 Tablespoons of browned butter (see above) meant to brush dough strips but I mixed it with the sugar.

1 cup white sugar

2 tsp. Cinnamon

½ tsp. Nutmeg

Mix in small bowl

When dough has doubled in size, punch it down and flip out onto a floured surface and knead a couple of minutes. Roll out into a 20 x 12 rectangle (you may have to let dough rest first if it is difficult to roll out). Brush with browned 2 tablespoons of butter. Spread sugar mix over rectangle and press gently into dough. Cut into 6 strips. Lay strips on top of each other and these into 6 even squares. Cut in half and cut each half in thirds. Stack strips vertically into well buttered loaf pan. This will make two rows down the length of the loaf  pan. Cover pan and let rise for 30-45 minutes (mine took 30 minutes).

While rising, preheat oven to 350°. Bake when risen for approximately 35-40 minutes.

Top will be a dark golden brown. Mine took 37 minutes. You might put a sheet of foil under because the sugar melted over the sides into the oven bottom.

Buttered Rum Glaze

Note: I didn't have rum so used brandy and it worked well.

2 Tablespoons butter

1/8 cup (2 T.) brown sugar

1-1/2 Tablespoons milk

¾ cup powdered sugar.

1 Tablespoon rum or brandy or whatever you like.

Combine butter, milk and brown sugar in pan. Bring to boil; remove from heat and stir in the rum and powdered sugar

Spread over warm loaf.

Note: Unless you have an attractive pan you have baked the loaf in, let rest a bit, gently remove from pan using a thin spatula and transfer to serving dish. Note: I didn't let it rest and it pretty much came apart on me but I was able to put it back together nicely. Didn't hurt the flavor!

I think I will buy a glass baking pan for this one.