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What about covering them with bacon and roasting? Would that work and would it be a wet or dry method?
I knew this!
Missed it! I did choose the answer at random.
Got it!
Probably the bread needed more time and a warmer temperature. Nothing about this bread rose as well as the bread last week -- the sponge didn't rise, the dough didn't rise, the shaped loaf didn't rise. The main difference was the temperature 60 degrees in the kitchen as opposed to 66. Next time I am going to give it more time and find it a warmer place to rise.
However the good news is that I have finished insulating my attic, and making the insulated attic hatch cover for the attic ladder so I can hope for warmer temperatures in my house. I need to find a good excuse to run the oven the same day I want to make bread now that its cold. I think one of those recipes where you do a roast at 250 degrees for hours would be perfect. I've seen recipes for bake beans and pot roast in the oven too.I baked a whole wheat bread with 1 cup of very good Cabot cheddar cut in cubes and kneaded in on Tuesday. This is the same recipe I did last week but I baked it in the oven instead of the crockpot. This didn't rise very quickly and I baked it when it was only partially risen, I didn't get much oven spring, it was tasty but rather dense.
On Sunday I did Pumpkin Farro Risotto, which was inspired by this recipe. https://thirdculturefoodie.blogspot.com/2011/11/pumpkin-farro-risotto.html
This was my first time cooking with Farro and I found this web site very helpful.
https://cookthestory.com/cook-farro/This was a very nice bright orange. I need to try this recipe again as I had lazily left out ingredients like goat cheese as I wanted a blander less rich dish and found it a little boring.
On Monday I baked a long necked pumpkin getting > 5 pints of very richly flavored sweet puree in a bright orange. There is going to be more pumpkin bread in the future.
Yesterday, I did whole wheat cheese bread -- a whole wheat bread with milk and egg and 1 cup of diced cheddar folded into it. I was going to go to martial arts practice and was bringing this to share with friends, when someone from work called and told me I needed to phone into a 6:15 pm meeting in an hour. The bread turned out beautifully! And I couldn't take it with me to impress friends. I had used some very good Cabot Cheddar, as well as some only good Cabot Cheddar. I am freezing half of it and eating the rest and it is very tasty.
Sunday I baked gingerbread.I messed that one up.
I have been leaving vanilla out of pumpkin baked goods as cinnamon ginger allspice etc would overpower any vanilla flavor.
Has anyone tried pumpkin chili? I think I made it last year with 2 cups of pumpkin puree substituted for part of the diced tomatoes. I don't remember it as being bad or good. I like black beans in chili.
That's great. It should be served with plenty of ketchup.
I knew this!
On Friday I made whole wheat pumpkin bread starting form the KAF Whole Grain pumpkin yeast bread. I made two large loaves as I was planning to bring these to share with friends on Saturday and Sunday.
I have modified the recipe to use four cups of flour, 1 cup of pumpkin, 1 egg and 1/4 cup of water per loaf so these are quite big loaves. One loaf was a cinnamon and allspice swirl baked in larger loaf pan. The other was done as a boule with > 1 cup of diced cheddar. The weather was nicely cool so I let them rise overnight and baked them on Saturday morning in the oven. I baked the loaf pan in an oval Dutch oven, and the boule was baked in the ceramic cloche. Both loaves turned out wonderfully.
I also made sugarless pumpkin cream cheese to serve with the swirl loaf. It was very well received.I got it!
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