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Search Results for: pumpkin bread

Pumpkin Sourdough Yeast Bread

October 19, 2020 by andrea Leave a Comment

This bread is one I came across in an old cookbook years ago. Over the years, I’ve adjusted it to my preferences. The bread seems a little unique because it combines pumpkin into a yeast bread, but the combination works really well. It’s one of my favorite breads to make in the fall. You can think of it like a fancy sort of cinnamon raisin bread.

I usually make a big batch of this bread in my Bosch Universal and I share extra loaves with my favorite neighbors. But in the interest of normality, I’ve broken the recipe down here so it will make one large loaf or two smaller loaves. The final batch size may be dependent on your hydration of your sourdough starter and on the moisture content of your pumpkin puree. To adjust for this, you may need to flexible with the amount of flour added at the end – which is just a good practice with bread making anyway. If you end up with extra dough – and I hope you do – shape it into a tiny loaf of bread or make a couple quick cinnamon rolls with it.

And a quick note on the sourdough. IF you don’t have sourdough starter on hand, then you can skip that ingredient and move on with baking this bread. BUT, you should consider getting yourself going with sourdough. It may be Covid trendy, but it is still a wonderfully pleasant kitchen activity. If you need more info on sourdough, reach out to me and I’ll see what I can do to get you started.

This bread is excellent toasted with butter, cream cheese, or apple or pumpkin butter.

I hope you enjoy it!

Pumpkin Sourdough Yeast Bread
Recipe Type: bread
Author: Andrea
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 2
This a great bread for those fall days. It is wonderful toasted with butter or cream cheese.
Ingredients
  • 1/2 c sourdough starter
  • 1/2 c pumpkin puree
  • 1 cup of hot water (110 degrees, or baby bath temperature)
  • 1/4 c oil (I like sunflower or something with a light flavor)
  • 1/4 c brown sugar
  • 1/2 t cloves, ground
  • 1 t ginger
  • 2 t cinnamon
  • 1 T dough enhancer (optional, if you have it – otherwise substitute apple cider vinegar)
  • 1 cup white flour (King Arthur all purpose in the red bag is great)
  • 4-5 cups of freshly ground hard white wheat flour (if you don’t have freshly ground, substitute white flour)
  • 1 T SAF or other instant yeast
  • 1 t salt
  • 1/2 cup dried cranberries
  • 1/3 cup pepitas
Instructions
  1. Combine sourdough starter, pumpkin puree, hot water, oil, sugar, clovers, ginger, cinnamon, dough enhancer, white flour, and 1/2 of the whole wheat flour into the bowl of your mixer. Add the yeast on top of the flour. Stir until it is just combined. It should be the thickness of pancake batter.
  2. Allow the batter to rest 10-30 minutes. This lets the gluten in the flour relax and creates a better dough structure.
  3. Add another cup of flour and the salt to the dough and mixer.
  4. With the mixer running, add remaining flour 1/2 a cup at a time until the dough has formed. If you are using a Bosch mixer, this will be when the dough cleans the sides of the bowl. If you are using an Ankersrum mixer, the dough will quickly form around the kneading arm when you move the arm to the center of the mixer. It’s okay if the dough is a little soft at this stage.
  5. Add the cranberries and pepitas to the dough.
  6. Knead for 6-10 minutes until the dough has formed a good gluten structure. Knead at the number 2 on a Bosch and at about 2:00 or 3:00 with an Ank. The dough should be soft and smooth. If you are using a machine other than a Bosch or Ank, you will probably need to knead several extra minutes to obtain a good dough structure, possibly up to 20 minutes. At this point, my dough is usually very soft to the point that it makes me nervous, but it always seems to turn out fine.
  7. Turn the dough into an oiled bowl. Cover and let rise in a draft free, warm location until almost double – about 30 minutes.
  8. Turn the dough out onto an oiled board, shape into loaves and place in oiled pans. You can also free form loaves or use this dough for cinnamon rolls. I like to use about 1 pound 8 ounce of dough per 4.5 x 8 inch loaf.
  9. Let rise until the dough is about an inch over the edge of your pans. Meanwhile preheat oven to 350 degrees.
  10. Bake for 30-35 minutes until the loaves are golden and brown.
3.5.3251

 

Filed Under: recipes Tagged With: Ankersrum, bosch mixer, bread, breakfast, neighbors, pumpkin, sourdough, yeast

Pumpkin Spice Bagels

September 24, 2021 by andrea Leave a Comment

I have lots of things to say about these pumpkin spice bagels, but lets start with – they are AMAZING and EASY. I hope you give them a try.

Quick & Easy – Start to Finish in under 3 hours

First off, this recipe is quick and easy as far as yeast breads and bagels go. My go-to standard bagel recipe uses a sponge and an overnight proof in the refrigerator – these things help develop flavor, which is necessary when we are working with so much white flour. But here, with these pumpkin spice bagels, we have added flavor in the pumpkin and spices. So, we are going to skip the long proof and make these bagels in a morning. From start to finish, you can have a hot bagel in your mouth in under 3 hours.

That being said, you can still choose to make the dough the night before. Just follow the recipe up to the point where you let the dough rise at room temperature for an hour. Instead of doing the the room temperature rise, pop the dough into an oiled bowl, cover, and put it in the fridge overnight. In the morning, pull the dough out and follow the shaping and cooking instructions.

Mix by hand or with a Stand Mixer

Bagel dough should be a tight dough. The dough should be soft, but not sticky. It is a lower hydration dough, which helps give a nice dense texture to the bagel. You will want to add as much flour into the dough as possible without drying out the dough. The easiest way to mix bagel dough is to use a stand mixer and let the dough knead for about 8 minutes. If you are kneading by hand, you’ll want to knead the dough for about 15 minutes. Expect to get a good shoulder workout if you are kneading by hand. You are looking for the dough to be smooth, and not sticky.

I use homemade pumpkin puree in this recipe. Sometimes the moisture content varies in the puree, so it’s important to adjust the flour accordingly. If you are using canned pumpkin, your moisture content will be a bit lower, and you’ll use a little less flour in the recipe.

Some other tips

  • This recipe calls for bread flour. I like King Arthur’s bread flour with a 12.7% protein content. This helps to give a nice chewy bite to the bagel. If you don’t have bread flour, substitute with King Arthur’s all-purpose flour. I recommend King Arthur’s flours because they have high protein content, which helps with successful and consistent yeast breads. Feel free to substitute whatever flour you can access, but be aware of the difference that protein content can make in yeast breads.
  • This recipe makes 10-12 nice medium-sized bagels. You can make them larger or smaller as you wish. If you are using a scale: 4.5 ounces makes a large bagel, 3.5 makes a medium, and 2.5 makes a smaller bagel. Boiling and baking times are the same no matter the size.
  • Shaping the bagels takes practice. Don’t stress out if you don’t get it right away. I recommend pre-shaping them into balls, letting them rest 10 minutes, and then shaping the bagels by poking a hole in the middle and rolling the bagel around your fingers. The pre-shaping into balls helps get a round shape. You make the balls by pinching the dough to a point, making a smooth ball, sort of like a dumpling. With the pinched part on the counter and your hand cupped over the ball like a claw, give it some movement with your hand to seal the pinched part closed. Once you have the balls made, cover them and let rest for ten minutes. The rest allows the dough to relax so it will shape nicely into the final bagel shape. After resting, I just poke my finger into the middle of the ball and start rolling the dough around my fingers. Make the hole larger than you think you need, because it will shrink during the cooking.
  • We boil these bagels in a baking soda mixture before baking. This helps with creating a chewy crust and a traditional style bagel. Don’t skip this step. The bagels will puff up while boiling and it’s a lot of fun to watch.
  • Any bagels that we don’t eat right away, go into the freezer. I hate stale bread. Some people will be fine with letting these sit on the counter for a couple days, but anything longer than that should go in the freezer. Just pull them out one by one, thaw in the microwave for a few seconds, slice and toast. Perfect.
Bagels after the boiling step, but before baking.

Pumpkin Spice Bagels

Serving Size:
10-12 medium bagels
Time:
3 hours
Difficulty:
Medium

Ingredients

  • 1 cup water, room temperature
  • 1 cup pumpkin puree
  • 1 1/2 t instant yeast
  • 3 3/4 cup (15 ounce) + 1 cup (4.5 ounce) bread flour
  • 1 1/2 t salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t allspice
  • 1/8 t cloves, ground
  • 1 T brown sugar
For Boiling Waterbath
  • 2 T baking soda

Directions

  1. Combine all ingredients except flour in the bowl of a stand mixer or large bowl, if you are mixing by hand. Add in 2 cups of your flour and stir. Continue adding remaining 1 3/4 cup of flour until dough is formed. If your dough is still sticky and not forming a ball, then add remaining 1 cup of flour, 1/4 cup at time until the dough comes together in a ball. It may still be sticky, but it should form a ball. Knead for 8 minutes by machine or 15 minutes by hand. While you are kneading, the dough should come together in a smooth, soft ball and not be sticky to the touch.
  2. Cover the dough, and allow to rise at room temperature for about an hour and a half until the dough has almost doubled in size. At this point, instead of rising at room temperature, you could cover the dough and refrigerate up to 12 hours until you are ready to bake.
  3. When the dough has risen, gently turn out onto an oiled surface and divide into about 12 pieces for medium sized bagels.
  4. Preshape the dough into balls. To do this, form each piece into a ball by pinching the ends together at the bottom (like a little dumpling) and then rolling the pinched part on the counter to seal the bottom. Cover balls and allow to rest 10 minutes.
  5. Shape the balls into bagels by poking a hole through the middle of each ball and rolling the dough around two fingers until a large hold is formed in the middle. The hole will shrink while baking.
  6. Cover the shaped bagels and allow to rest for about 30 minutes.
  7. While the bagels are resting, preheat the oven to 400 degrees and bring a large pot of water to a boil. An ideal pot should be wide to fit 4 or 5 bagels, but the water depth only needs to be a couple inches deep. Prepare two baking sheets by oiling or lining with oiled parchment or silicon baking sheets.
  8. After the bagels have rested, with the water boiling, add 2 Tablespoons of baking soda to the water. It will foam up temporarily.
  9. Gently slide a bagel into the boiling water. It will float. You can boil as many bagels at a time that will fit comfortably into your pot – usually 3 to 5. After 30 seconds, turn each bagel. After another 30 seconds, pull each bagel out with a slotted spoon. Place bagels onto prepared pan. Continue to boil all the bagels.
  10. Bake the bagels about 15 minutes until they are lightly browned on the top, rotating pans halfway through the baking time.
  11. Serve with cream cheese or use for sandwiches. Extras that don’t get eaten right away should be cooled and frozen. They will keep about 3 days at room temperature or up to 3 months frozen.
The bagels should float while they boil.

Filed Under: recipes Tagged With: bread, pumpkin, yeast

Gingerbread Cheesecake in the InstantPot

November 15, 2018 by andrea Leave a Comment

It’s just before Thanksgiving and I’ve been assigned to bring dessert to a friend’s house this weekend. Whoopee! Cheesecake, anyone? Yes, please. I’m not in the mood for more pumpkin, and I was imagining something eggnog or rum flavored. But when I didn’t have eggnog around the house, I landed on gingerbread.

The recipe that inspired me for this cheesecake was originally from This Old Gal’s blog, and here is the link to her Holiday Spice Peppernuts Cheesecake. She has lots of amazing tips on her website about making cheesecakes in the pressure cooker. I’ll touch on my favorites in this post, but if you are inspired to start using your pressure cooker for cheesecakes, be sure to check out her blog.

For my crust, I crushed up my favorite molasses cookies and added some butter. If you don’t have molasses cookies sitting around, try gingerbread cookies  or the standard graham crackers. Just add 2 T of sugar and 1 teaspoon of cinnamon to the crushed graham crackers.

Gingerbread Cheesecake in the InstantPot
Recipe Type: Cheesecake
Author: Andrea
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 12
This is a holiday flavored cheesecake that will amaze everyone!
Ingredients
  • For Crust:
  • 1 1/2 cup of crushed molasses or gingerbread cookies
  • 2 T butter, melted
  • For Cheesecake:
  • 16 ounces of cream cheese, room temperature
  • 1/2 cup sugar
  • 2 T flour
  • 1/4 cup of blackstrap molasses
  • 1/2 t ground cloves
  • 1 t cinnamon
  • 1 t vanilla
  • 1/4 cup of whipping cream or heavy cream
  • 3 eggs
Instructions
  1. Line the bottom of a 7-inch springform pan with parchment paper.
  2. For crust, combine cookie crumbs and melted butter. Press into the bottom of a 7-inch springform (cheesecake) pan and slightly up the sides of the pan.
  3. Place pan into the freezer while you are making the cheesecake batter.
  4. Prepare the pressure cooker by placing a steamer rack on the bottom and add 1 1/2 cups water to the cooker. Prepare a sling for the cheesecake.
  5. For cheesecake batter, in your food processor, add the cream cheese and process until it is light and fluffy. Scrape the sides down as needed.
  6. Add the remaining ingredients through the whipping cream to the cream cheese and combine.
  7. Add the eggs one by one and pulse only enough to combine. Do not overtax at this point or the cake will end up with a fluffy texture.
  8. Pour the batter into the cake pan with the prepared crust.
  9. Wrap the bottom of the pan with tin foil, place a paper towel over the top of the cake and cover loosely with tin foil. Use the foil sling to lower the cheesecake into the pressure cooker.
  10. Set the time for 45 minutes on high pressure.
  11. After the cooking time is complete, allow the pressure cooker to natural release for 15 minutes. Then release remaining pressure and remove the cake using the foil sling.
  12. Remove the tin foil and paper towel covering the cake. Allow to rest at room temperature for one hour. Then move the cake to the fridge. Refrigerate for at least 12 hours or overnight. The cakes flavor will improve as it chills.
3.5.3251

 

Filed Under: recipes Tagged With: cheesecake, Christmas, gingerbread, holiday, InstantPot, recipe

Upcoming Classes

September 2024


If you are in the Chicagoland area, I hope we can connect in-person soon.

If you are outside of this area, and are interested in a class, please reach out and see if we can schedule a zoom class. If you haven’t tried taking a zoom baking class, I recommend giving it a try. I’ve found that I really like this format, since it gives my students a chance to practice the lessons as I teach and ask questions as we go. Additionally I’m able to keep the cost reasonable. 

I am also scheduling private classes in my home or yours. Contact me directly for more information. 

Keep scrolling to the bottom of this page for links to upcoming public library classes that I am teaching soon.

Public Classes

I am currently teaching at Stevenson High School through their community education program. We meet in the culinary arts class room for evening classes – generally about 2 hours long. This format allows for hands-on learning. We typically work in groups of 2-4 and class size is generally limited to 12 students.

Stevenson PREP Culinary Arts Classes

Sourdough Starter – Hands On – Wednesday, September 11, 2024, 6:00 – 8:00 PM – Stevenson PREP – (Classes taught at Stevenson High School, Lincolnshire, IL)

Perfect Apple Pies – Hands On – Thursday, September 19, 2024, 6:00 – 8:00 PM – Stevenson PREP – (Classes taught at Stevenson High School, Lincolnshire, IL)

Cinnamon Rolls – Hands On – Monday, October 7, 2024, 6:00 – 8:00 PM – Stevenson PREP – (Classes taught at Stevenson High School, Lincolnshire, IL)

Pumpkin Yeast Bread – Hands On – Thursday, October 17, 2024, 6:00 – 8:00 PM – Stevenson PREP – (Classes taught at Stevenson High School, Lincolnshire, IL) Note: This class needs more students to run, so sign up! I need a better marketing for this recipe – because this bread is AMAZING – a similar recipe to the one we will be baking is here, if you are interested!

Braided Sweet Bread with Lemon Curd Filling – Hands On – Wednesday, November 6, 2024, 6:00 – 8:00 PM – Stevenson PREP – (Classes taught at Stevenson High School, Lincolnshire, IL)

Pizza Party! – Hands On – Wednesday, November 14, 2024, 6:00 – 8:00 PM – Stevenson PREP – (Classes taught at Stevenson High School, Lincolnshire, IL)

Homemade Soft Pretzels – Hands On – Wednesday, December 4, 2024, 6:00 – 8:00 PM – Stevenson PREP – (Classes taught at Stevenson High School, Lincolnshire, IL)

Cardamon Braid – Hands On – Monday, December 16, 2024, 6:00 – 8:00 PM – Stevenson PREP – (Classes taught at Stevenson High School, Lincolnshire, IL)

Recipes

Pressure Cooking Recipes

Apple Pork Roast

Beans

Baked Beans

Barbecue Chicken

Barbecue Beef & Pasta

Butternut Squash Risotto with Balsamic Vinegar Glaze

Butternut and Mushroom Risotto

Cauliflower & Quinoa Pilaf

Cheesy Chili Mac

Chicken Tacos

Chocolate Cheesecake in the Pressure Cooker

Easy Mini Chocolate Lava Cake in the Pressure Cooker

Egg Casserole with Mushrooms and Peppers

French Toast in the Instant Pot

Gingerbread Cheesecake in the InstantPot

Lentil & Ham Bone Soup (Pressure Cooker)

Pasta & Meat Sauce – Pressure Cooked

Pumpkin Chili (both pressure cooked and stovetop)

Sloppy Joes

Spaghetti & Meatballs

Whole Grains and all things Bread and Flour Related

Apple Pancake

Applesauce Cake

Blueberry Muffins

Burger Buns

(Sourdough Optional) Carrot Muffins

Chocolate Chip Pumpkin Muffins

Chocolate Chip Zucchini Bread

Cinnamon Star Bread

Cinnamon Rolls (Tangzong method)

Classic Sourdough Waffles (or Pancakes)

Cream Cheese Braid

Double Chocolate Peanut Butter Banana Muffins

Flatbread Crackers

Granola

Hot Cross Buns

Morning Glory Muffins

Oatmeal Waffles

Peanut Butter Banana Bread with a Chocolate Swirl

Pumpkin Sourdough Yeast Bread

Sourdough Beer Pizza Crust

Sugared Cardamom Braid

Wheat Berry Salad

Whole Wheat Pancakes

Whole Wheat Sandwich Bread – Single Loaf

Whole Wheat Sandwich Bread – Small Batch

Whole Wheat Sandwich Bread – Large Batch

Some Good things to Can & Preserve

Apple Butter in the Crock Pot

Pickled Asparagus

Pumpkin Leather

Spicy Yellow Tomato Jam

Strawberry Margarita Jam

Sauerkraut

Air Fryer Recipes

Potato Wedges

S’mores Hand Pies

Other Good Stuff

Butter Pie Crust

Fudge Babies

Green Herby Dressing

Hot Chocolate

Homemade Play Dough

Vinegar Based Cole Slaw

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