treeskin: (Default)
Originally published in the "Guide to Homemade Bread" issue of Grit Country Skills Series, Oct 2010, pg 65.

4 c bread flour, divided
4 tsp active dry yeast
1 c warm water
1 1/2 tsp salt
1/2 c brown sugar
3/4 c pumpkin
1 T pumpkin pie spice (original called for 2 tsp cinnamon, 1 1/2 tsp nutmeg, 1 tsp cloves, 1 tsp allspice)
1 egg, optional

Water bath:
1 gal water
1 T sugar

In a large bowl, combine 2 c flour and yeast. In a separate bowl, combine warm water, salt, brown sugar, pumpkin, and spices; combine this with flour mixture. Beat at low speed for 30 seconds, scraping sides of bowl, beat for an additional 3 minutes on high speed. Incorporate as much of remaining flour as possible.

Turn dough out onto lightly floured work surface. Knead in additional flour to make a moderately stiff dough. Knead until smooth and elastic. Cover with plastic wrap and allow to rest for 15 minutes.

Divide dough into 8 equal portions and roll into balls. (Best done with floured hands, it'll be sticky.) Punch a hole in the middle of each ball and gently pull to enlarge hole to 2".

Place bagels in greased baking sheet; cover with tea towel and allow to rise for 20 minutes.

Prepare water bath and bring it to a boil. Once water is boiling and bagels have risen, reduce hear to medium and place bagels, three at a time, in water for 90 seconds, turning after 45 seconds.

Drain and place on baking sheet. If desired, brush with egg wash (beat egg with 1 T water). Bake at 400F for 25 minutes.

Notes: I've made this twice. I got better results when I added the yeast to the water and let it work for 10 minutes, then mixed in all the flour and pumpkin and stuff.
treeskin: (Default)
These started out life as a cookie recipe that I made wrong, but they're very nice. Even the baby likes them.

Pumpkin Bars

1/3 c vegetable oil or softened butter (I usually use butter)
1 1/3 c sugar ( or 2/3 c each white and brown sugar)
2 eggs
1, 15-oz can pumpkin (not pumpkin-pie filling)
1 tsp vanilla extract
1 tsp lemon juice
1 tsp grated lemon zest
2 1/2 c all-purpose flour
4 tsp baking powder
1 tsp salt
1/4 tsp each ground ginger, allspice
1 tsp each ground nutmeg, cinnamon
(or spices to taste -- we've moved to using a couple teaspoons of Penzey's pumpkin pie spice, plus some ginger and cardamon)
Optional: chocolate chips, nuts, dried fruit to taste

Beat shortening (or butter) until light and fluffy. Bteat in sugar, then eggs one at a time, then pumpkin, vanilla, lemon juice and zest.

In another bowl, sift together flour, baking powder, salt, and spices. Slowly fold dry ingredients into moist. Fold in chips or nuts or fruit if you're using them, then spread dough into a greased brownie pan.

Bake in preheated oven at 400 degress for 20 minutes.

If you're feeling really self indulgent, rub the top of the hot bars with cold butter as soon as they come out of the oven. (Mom used to do this with brownies, which adds a nice bit of flavor, and keeps the tops soft. She also sprinkled the buttered top with powdered sugar, just a little, and you could do that here, or use cinnamon-sugar.)


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