RiversideLen
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I'm in the process of making the yeasted Pumpkin Bread.
I wanted to sub the maple syrup with honey but was unsure of the substitution ratio and didn't feel like looking it up. Since all the moisture for the bread comes from the pumpkin and maple syrup, I thought the correct substitution ratio would be important. So I used the maple syrup. I held back just a little flour, a little less then an ounce, I didn't add it in during the kneading so I'm making a note to use only 15 ounces of flour for next time. Of the flour, I used 5 ounces of white whole wheat. I used walnut oil instead of butter.
I treated this as I do with any other yeasted loaf. I mixed and kneaded it in my KA stand mixer. After the dough came together I covered it and let is rest for 20 minutes. I kneaded it for 5 minutes, let is rest about 10 and kneaded it another 5 minutes. The dough is beautiful, just a little sticky, I had to lightly oil my hands to handle it.
As it rises, I am still conflicted as to how to shape it, a regular loaf, braided loaf or sandwich buns. So many decisions............
I am also thinking that this would make a good cinnamon raisin loaf. That is on my agenda for some time later.
I made a pumpkin pie today. The Libby recipe but seasoned my way (the right way, lol), just cinnamon and vanilla. And this time I did not forget to put the sugar in, I swear!
When I ran across Jenny on YouTube (Jenny Can Cook) I really didn't know who she was, I thought she was just another youtuber, but I liked the way she was doing stuff. It wasn't until I went to her site and read her bio that I realized who she is.
The apple recipe only calls for 1/4 teaspoon of cinnamon, I used a lot more than that, I didn't measure, I just poured it on. For my taste, it's hard to have to much when it comes to apples. But, I did run out of my good cinnamon and bought a jar of McCormick to tide me over until I put in an order at The Spice House. The McCormick is more mild.
I have used her oil crust several times, it's better than the oil crust I had been using. Her crusts call for equal parts of oil to milk, the crust I had previously used called for 2 to 1 oil to milk.
The apple bars on her site look better than mine, but I think mine look okay.
With a dollop of Greek yogurt.
