Sweet Challah

I should have made this for Jewish New Year, but I missed the date by about a week.  I was nervous about braiding the dough, but it wasn’t as hard as I was anticipating.  If nothing else, this is a beautiful loaf of bread to create.

This recipe is from Cooking Light, December 2009.

Substitution made, noted below.

challah collage

Sweet Challah

1 package dry yeast (about 2 1/4 tsp)
1 c warm water (100 to 110 degrees)
3 tblsp honey
dash of saffron threads, crushed
3 tblsp butter, melted and cooled
1 tsp salt
1 large egg
14.25 oz bread flour (about 3 cups), divided
cooking spray
1 tsp cornmeal
1 tsp water
1 large egg yolk, lightly beaten
1/4 tsp poppy seeds – I used sesame seeds

Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads.  Let stand 5 minutes.  Add melted butter, salt and egg; stir well with a whisk.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Add 13 oz (about 2 3/4 cups) flour to yeast mixture, and stir until a soft dough forms.  Cover and let stand for 15 minutes.

Turn dough out onto a lightly floured surface.  Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tblsp at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in size.  (Gently press two finger into dough.  If indentation remains, the dough has risen enough.)

challah 2

Punch dough down.  Shape dough into a ball; return to bowl.  Cover and let rise and additional 40 minutes or until doubled in size.  Punch dough down; cover and let rise 15 minutes.

Divide dough into 3 equal portions.  Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25 inch rope, with slightly tapered ends.  Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal.  Cover and let rise 20 minutes or until almost doubled in size.

Preheat oven to 375 degrees.

Combine 1 tsp water and egg yolk, stirring with a fork until blended.  Uncover loaf, and gently brush with egg yolk mixture.  Sprinkle evenly with poppy seeds.  Bake at 375 for 30 minutes or until loaf sounds hollow when tapped.  Cool on a wire rack.

challah 3

cartoon-strawberry-9Holla Sweet Challah!  Husband said this reminded him of Hawaiian bread.  To me it was similar, but not as sweet.  I would love to serve this sweet bread with a thick rich soup on a rainy day.  (I’m dreaming and ready for fall…)

Advertisements

Chocolate Chip Bread Pudding

I’ve never been a huge fan of bread pudding, but this one looked interesting enough to try.  The chocolate chips didn’t hurt too much either. 🙂

This recipe is from Nigella Kitchen.

Substitutions made, noted below.

choc chip Collage

Chocolate Chip Bread Pudding

9 oz stale bread, cut into 1′ cubes (approx 5 1/2c of cubes) – I used the 2nd loaf of the Portuguese Sweet Bread
1/2 c bittersweet chocolate chips – I used dark choc chips
3 eggs
3 tblsp light brown sugar
2 tblsp dark rum – I didn’t have any rum, so I used vanilla extract
1/2 c heavy cream
2 c whole milk – I used 2%
4 tsp turbinado sugar
1 ovenproof dish, approx 9′ diameter x 2 1/2′ deep (approx 1 1/2 quart capacity)

Preheat oven to 325 degrees.  Grease a round pie dish lightly with butter.  Tip in the stale bread cubes; if your bread isn’t stale, then leave sliced to dry first, for awhile, on a wire rack before cubing and using.

Toss in the chocolate chips to spread evenly among the bread cubes.

Whisk together the eggs, light brown sugar, rum, heavy cream and milk.  Pour this mixture over the bread and press the cubes down to coat them in the liquid.

Leave all to soak for 20 minutes, then sprinkle with the turbinado sugar and put straight into the oven for 40-50 minutes.  If your oven browns unevenly, turn the dish around halfway through cooking.

Let the dish stand for awhile before serving – if you can.  The smell as it bakes is almost overwhelming, and it can be hard to wait once it is out of the oven.

Make Ahead Note: Assemble bread pudding 1 day ahead, but don’t sprinkle with the turbinado sugar.  Cover and keep in the refrigerator.  Remove from the refrigerator and leave at room temperature for 15 minutes, then sprinkle with the turbinado sugar and bake as directed in recipe.

choc chip bread pudding 3

cartoon-strawberry-9Nigella is quickly becoming one of my favorite celebrity chefs.  I’m itching to get my hand on every book she’s written and work my way through each one.  This came out of the oven perfectly crispy and gooey and yummy.  Using the sweet bread, I should have used orange extract instead of the vanilla.  Using a sourdough or french bread, the vanilla or rum would be perfect.

Ode to a Strawberry

strawberries

I love strawberry season.  I’ll buy 2 lbs of strawberries and eat them all myself in just a few days.  And there are endless recipes to be found using fresh strawberries.  Below I’ve listed the few I’ve made in the last month or so.  Click on the title to link to the recipe.

Roasted Strawberry Buttermilk Cake

roasted strawberry buttermilk cake

I made this for sweet Kari’s birthday cake.  Super Yum.  I would double the strawberries being roasted, just to be sure you have enough for the cake and extra for topping.  The roasted strawberries would be great too as a topping for yogurt in the mornings.

Strawberry Almond Bread

strawberry almond bread

I’ve made three loaves of this bread in the last month or so.  It’s great for toasting or sandwiches, and husband loves it.  I’ve used plain greek yogurt instead of sour cream each time.

Fresh Strawberry Mint Lemonade

strawberry-mint lemonade

I’m a sucker for anything with peppermint in it.  I did strain out a bunch of the pulp from the berries, but it’s still thick and wonderful.  I cut in a little Trader Joes Sparkling Lemon water to thin it out.

Strawberry Crumb Bars

strawberry crumb Collage

We had some friends over for dinner and I made this as our dessert.  So buttery.  So crumbly.  So good.  Make this now and invite some friends over for dessert.

Portuguese Sweet Bread

At my church in California, we used Kings Hawaiian Bread for communion.  Taking a small piece from the sweet loaf was a wonderful reminder of the sweet sacrifice made for me.  I really wanted to try this recipe, but put it off because its a 7 hour process.  Seven. Hours.  But I had a free day and thought, “what the heck?”.

This recipe is from The Bread Bakers Apprentice.

No substitutions were made.

portuguese sweet bread 1

Portuguese Sweet Bread

Sponge
1/2 c unbleached bread flour
1 tblsp granulated sugar
2 1/4 tsp instant yeast
1/2 c water, room temperature

Dough
6 tblsp granulated sugar
1 tsp salt
1/4 c powdered milk
2 tblsp unsalted butter, room temperature
2 tblsp vegetable shortening
2 large eggs
1 tsp lemon extract
1 tsp orange extract
1 tsp vanilla extract
3 c unbleached bread flour
6 tblsp water, room temperature

Egg Wash
1 egg, whisked with 1 tsp water until frothy

To make the sponge, stir together the flour, sugar and yeast in a small bowl.  Add the water and stir until all the ingredients are hydrated and make a smooth batter.  Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse.

To make the dough, combine the sugar, salt, powdered milk, butter and shortening in a 4 quart mixing bowl (or bowl of an electric mixer).   Cream together with a sturdy spoon ( or the paddle attachment) until smooth, then mix in the eggs and extracts.  Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour.  Add the water, as needed to make a very soft dough.  The finished dough should be very supple and soft, easy to knead, and not wet or sticky.  It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.)  The finished dough should pass the windowpane test and register 77 to 81 degrees.  Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

The most reliable method to determine when gluten development is sufficient is called the windowpane test, sometimes referred to as the membrane test.  This is performed by cutting off a small piece of dough from the larger batch and gently stretching, pulling and turning it to see if it will hold a paper-thin, translucent membrane.  If the dough falls apart before it makes this windowpane, continue mixing for another minute or two and test again.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

portuguese sweet bread 2

Remove the dough from the bowl and divide into 2 equal pieces.  Form each of the pieces into a boule.  Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan.  Mist the dough with spray oil and loosely cover the pans with plastic wrap.

To form at Boule (Ball)
a. Gather the dough to form a rough ball.
b. To create surface tension, stretch the outside of the dough into a oblong shape, being careful not to squeeze out the gas trapped in the dough any more than necessary.
c. Repeat this stretching motion, bringing the opposite ends together to make a ball. Tighten the surface tension by pinching to seal the bottom of the dough where the creases converge.
d. Seat the boules aside for proofing or to rest for further shaping.

Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly.

Very gently brush the loaves with the egg wash.  Preheat the oven to 350 degrees with the oven rack on the middle shelf.

Bake the loaves for 50 to 60 minutes, or until they register 190 in the center.  After 30 minutes, check the loaves and rotate 180 degrees, if necessary for even baking.  Because of the high amount of sugar, the dough will brown very quickly, but don’t be fooled into thinking it is done.  It will get darker sa the center gradually catches up with the outside, but it will not burn.  The final color will be a rich mahogany brown.

Remove the bread from the pie pans and place on a rack to cool  The bread will soften as it cools, resulting in a very soft squishy loaf.  Allow the bread to cool for at least 90 minutes before slicing or serving.

portuguese sweet bread 3

cartoon-strawberry-9The name says it all, this is a sweet bread.  Personally, I think its a little too sweet, but then I slathered on some butter and it all evened out.  There is a suggestion in the book to use this bread as french toast, this WILL be happening soon.  I would also like to try and use this dough for either dinner rolls or sandwich rolls.

Sullivan Street Bread

bread&wine_cover_artI can’t remember how I stumbled upon Shauna’s first book, Cold Tangerines, but after my first read through I was hooked.  A woman writing openly and honestly about her delights and struggles in life.  I read her heart.  I read her joys.  I read her tears.  And in doing so, I felt like her friend.

Bread & Wine is a celebration of gathering around the table with our friends and family.  Whether for an impromptu birthday party, non-traditional holiday celebrations, or just to share a favorite cookie with our best friend.  Shauna challenged me to think on why I want to have friends and family around my own table, and the atmosphere I give them to live in while in my home.

Bread & Wine will be released on April 9th, but is available for pre-order now at Amazon.com.

My friend Shane says the genius of Communion, of bread and wine, is that the bread is the food of the poor and wine the drink of the privileged, and that every time we see those two together, we are reminded of what we share instead of what divides us.

I believe the bead and wine is for all of us, for every person, and invitation to believe, a hand extended from divine to human.  I believe it’s to be torn and handled, gulped.  I believe we can practice the sacrament of Communion anywhere at all, that a forest clearing can become a church and any one of us a prestige as we bless the bread and the wine.

Holiness abounds, should we choose to look for it.  The whisper and drumbeat of God’s Spirit are all around us, should we choose to listen for them.  The building blocks of the most common meal – the bread and the wine – are reminders to us: “He’s here!  God is here, and He’s good.”  Every time we eat, every time we gather, every time the table is filled: He’s here.  He’s here and He is good.

– Shauna Niequist, Bread & Wine

.

Sullivan Street Bread

Ingredients and instructions by Jim Lahey, owner of Sullivan Street Bakery.

I’ve been hearing about this recipe for years, but my fear of yeast has kept me away.  And then all at once, on a cool fall day, I plunged in, and I have to tell you, this is incredible bread, and incredibly easy.

A few notes, I used my beloved, batter, scratched Le Creuset dutch oven, and it works perfectly.  Also, every time I make it, I hope that this time it’s going to rise into a huge, puffy impressive sphere, and really, it never does.  Mine never doubles the way the recipe says it will.  this is nerve-racking every time, and then the bread is delicious every time.  Like life, right?  We freak out, generally for nothing.  That’s how this bread is.  It makes me nervous and makes me certain I’ve failed, and then it delights me with that crusty, crackling, gorgeous loaf.  Bread baking is an emotional roller coaster.  Hold on tight.

Also, I use cornmeal to dust it because I like the gritty yellowness, and I’m pretty generous with it, especially on the tea towel so it doesn’t get all sticky.

A few more things: the recipe instructs you to let the dough rest for 12 hours – feel free to leave it longer than that, but not shorter.  At our house, I bake it at 450 degrees for 45 minutes, and that’s perfect. You might find that 500 works better for you, or that in your oven you need the whole hour, but my recommendation is that you start with 450 and 45 minutes.

And then call me and yell and dance around your kitchen, because you have cracked the code, found the grail, unlocked the key: you have made bread. – Bread & Wine

sullivan street bread 1

Ingredients
3 cups all-purpse flour
1/4 tsp yeast
1 1/4 tsp salt
1 1/2 c water
Olive Oil (about 1 tblsp, for coating)
Extra flour, wheat bran or cornmeal (about 2 tblsp, for dusting)

Equipment
2 med mixing bowls
6 to 8 quart pot with lid (Pyrex glass, La Creuset cast iron or ceramic)
Wooden spoon
Plastic wrap
2 or 3 cotton dish towels (not terry cloth)

Mix all of the dry ingredients in a medium bowl.  Add water and incorporate with a wooden spoon or spatula for 30 seconds to 1 minute.

Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl.  Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65 to 72 degrees).

After 12 (or more) hours, remove the dough from the bowl and fold once or twice.  Let the dough rest 15 minutes in the bowl or on the work surface.

Next, shape the dough into a ball.  Generously coat a cotton towel with flour, wheat bran or cornmeal; place the dough seamside down on the towel and dust with flour.  Cover the dough with a cotton towel and let rise 1 to 2 hours at room temperature until more than doubled in size.

Preheat oven 450 to 500 degrees.  Place the pot in the oven at least 30 minutes prior to baking to preheat.  Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seamside up.  Cover with the lid and bake 30 minutes.  Then remove the lid and bake 15 to 30 minutes uncovered, until the loaf is nicely browned.

Cool on a wire rack.

sullivan street bread 2

cartoon-strawberry-9So my first thought at reading this recipe was – I have to let this stuff sit for 12 HOURS?!?  How’s that gonna work?  But I mixed up the dough, went to bed and baked it the next day.  I slathered a piece with butter – heaven.  Then I dipped another piece in some olive oil and balsamic – heaven.  This bread is good, and totally worth the scheduling needed to make it.

I hope you all have enjoyed this week of highlighting a few of the recipes from Shauna’s new book, Bread & Wine.  Please pick up this book and let me know if you enjoy it.

shauna1Shauna Niequist is the author of Cold Tangerines and Bittersweet, and Bread & Wine. Shauna grew up in Barrington, Illinois, and then studied English and French Literature at Westmont College in Santa Barbara. She is married to Aaron, who is a pianist and songwriter. Aaron is a worship leader at Willow Creek and is recording a project called A New Liturgy. Aaron & Shauna live outside Chicago with their sons, Henry and Mac. Shauna writes about the beautiful and broken moments of everyday life–friendship, family, faith, food, marriage, love, babies, books, celebration, heartache, and all the other things that shape us, delight us, and reveal to us the heart of God.

Cinnamon Raisin French Toast

My last post told you about the wonderful Cinnamon Raisin Bread from “The Bread Bakers Apprentice”.  The day after it was baked, husband and I were talking about how good it might be as french toast.  It happened that same night as our dessert.

cinnamon raisin french toast 2

Cinnamon Raisin French Toast

2 eggs
1/2 c milk or heavy cream (or a combo of both)
2 tsp cinnamon sugar
1 tsp vanilla (I’m usually heavy handed when pouring vanilla)
pinch of salt

Combine all ingredients, whisking to incorporate well.

Cut two thick (1 inch) slices of the cinnamon raisin bread and place in a shallow baking dish.

Pour egg mixture over the bread.  Refrigerate and let soak for 1 hour, turning after a half hour to be sure bread is soaked through.

Heat skillet on med-high heat, melting 1 tblsp of butter.

Cook till both sides are golden brown and serve with powdered sugar and maple syrup.  Or a scoop of vanilla ice cream if you’re so inclined…

cinnamon raisin french toast 3

Cinnamon Raisin Bread

I would really like to better my bread making skills.  Which means I wanted to find a good instructional book and I also need (no pun intended) to bake a lot of bread.

The book I purchased was “The Bread Baker’s Apprentice – Mastering the Art of Extraordinary Bread”, by Peter Reinhart.  This book covers it all.  Differences in types of flours, weighing vs measuring your ingredients, tools and wonderful recipes.

I decided to start with the Cinnamon Raisin Walnut Bread and see how it goes.  The only substitution I made was pecans for walnuts.

cinnamon raisin bread 1

Cinnamon Raisin Walnut Bread

3 1/2 c unbleached flour
4 tsp granulated sugar
1 1/4 tsp salt
2 tsp instant yeast
1 1/4 tsp ground cinnamon
1 large egg, slightly beaten
2 tblsp shortening, melted or at room temperature
1/2 c buttermilk or whole milk, at room temperature
1/4 c water, at room temperature
1 1/2 c raisins, rinsed and drained
1 c chopped walnuts – I used pecans

Stir together the flour, sugar, salt, yeast and cinnamon in a mixing bowl (or in the bowl of an electric mixer).  Add the egg, shortening, buttermilk and water.  Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball.  Adjust with flour or water if the dough seems to sticky or too dry and stiff.

Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook).  The dough should be soft and pliable, tacky but not sticky.  Add flour as you knead (or mix), if necessary, to achieve this texture.  Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes).  Sprinkle in the raisins and nuts during the final 2 minutes of kneading (or mixing) to distribute them evenly and to avoid crushing them too much.  (If you are mixing by machine, you may have to finish kneading by hand to distribute the raisins and nuts evenly.)  The dough should pass the windowpane test and register 77 to 81 degrees.  Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil.  Cover the bowl with plastic wrap.

The most reliable method to determine when gluten development is sufficient is called the windowpane test, sometimes referred to as the membrane test.  This is performed by cutting off a small piece of dough from the larger batch and gently stretching, pulling and turning it to see if it will hold a paper-thin, translucent membrane.  If the dough falls apart before it makes this windowpane, continue mixing for another minute or two and test again.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

cinnamon raisin bread 2

Divide the dough into 2 equal pieces and form them into loaves.  Place each loaf in a lightly oiled 8 1/2 by 4 1/2-inch pan, mist the tops with spray oil, and cover loosely with plastic wrap.

Forming the loaves: Flatten the measured piece of dough with your hand, folding in the edges to make and even-sided rectangle about 5 inches wide and 6-8 inches long.  Working from the short side of the dough, roll up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension.  the loaf will spread out as your roll it up, eventually extending to a full 8 to 9 inches.  Pinch the final seam closed with the back edge of your hand or with your thumbs.  Rock the loaf to even it out; do not taper the ends.  Keep the surface of the loaf even across the top.  Place the loaf in a lightly oiled loaf pan.  The ends of the loaf should touch the ends of the pan to ensure an even rise.

Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

Preheat the oven to 350 degrees with the oven rack on the middle shelf.  Place the loaf pans on a sheet pan, making sure they are not touching each other.

Bake the loaves for 20 minutes.  Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven.  The finished breads should register 190 degrees in the center and be golden brown on top and lightly golden on the sides and bottom.  They should make a hollow sound when thumped on the bottom.

cinnamon raisin bread 3

Immediately remove the breads from their pans and cool on a rack for at least 1 hour, preferable 2 hours, before slicing or serving.

Another trick that adds flavor is to brush the tops of the baked loaves with melted butter as soon as they come out of the bread pans, and then roll them in the cinnamon sugar.  When they bread cools, the top will have an additional sweet and crunchy flavor burst.

cartoon-strawberry-9I used my mixer for kneading the dough and then kneaded in the raisins and pecans by hand.  My bread didn’t quite pass the windowpane test, but it was close.  In the future, I would knead the dough a little longer.  Mixing in the raisins and pecans was a bit messy, but fun!  And the smell of melted butter poured over hot bread?  Pure heaven.  This recipe made two loaves, so I was able to give one away for a yummy birthday present.  This bread is worth the time and effort needed.

Oh, and then husband and I made french toast with this bread… (coming on Friday)

cinnamon raisin bread 4

Potato Bread

My Granny was a lover of all things bread, and passed this love of carbs onto me.

This recipe is from Cooking Light, March 2009.

I altered the recipe slightly, noted below.

potato bread 1

A little peek while the dough is rising.

Monday Morning Potato Rolls and Bread

1 c mashed cooked peeled baking potatoes (about 8 oz)
1 c fat free milk – I used 2%
3 tblsp honey
2 tblsp butter
21.4 oz bread flour (about 4 1/2 cups)
* I didn’t have bread flour, so I googled it and you can use all purpose as a subsitute.
2 1/2 tsp dry yeast
1 1/2 tsp sea salt
2 large eggs
1 tsp olive oil
Cooking Spray

Combine first four ingredients in a microwave safe bowl.  Microwave at HIGH for 2 minutes or until mixture is 110 degrees.  Stir with a whisk until smooth.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine 6.75 oz (about 1 1/2 c) flour, yeast and salt in a large mixing bowl.  Add potato mixture, stirring with a fork until combined.  Add eggs; stir until combined.

Add 9 oz (about 2 c) flour to potato mixture; stir until a soft dough forms.  Turn dough out onto a floured surface.  Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 c flour, 1 tblsp at a time, to prevent dough from sticking to hands (dough will be sticky).

Place dough in a large bowl coated with olive oil, turning to coat top.  Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size.  (Gently press two fingers into dough.  If indentation remains, dough has risen enough.)  Punch dough down; cover and let rest 5 minutes.

Divide dough in half.  Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14×7 inch rectangle on a floured surface.  Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.  Place loaf, seam side down, in an 8×4 inch loaf pan coated with cooking spray.

Divide remaining portion into 9 pieces and shape each into a ball.  Place balls in an 8 inch square baking dish coated with cooking spray.  Coat top of loaf and rolls with cooking spray.  Cover and let rise in a warm place (85 degrees) free from drafts, 30 minutes or until doubled in size.  (Gently press two fingers into dough.  If indentation remains, dough has risen enough.)

Preheat oven to 350 degrees.

Bake at 350 for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom.  Remove from pans; cool on wire racks.

potato bread 2

cartoon-strawberry-9Does anyone else have a cold kitchen?  The way I got this dough to rise was turning my oven on to 115 degrees, leaving the door open and letting the dough rise while sitting on the open oven door.  All together, this took a couple hours of my time, and the bread is wonderful.  Totally worth the effort.  Plus, I know exactly the ingredients used.

potato bread 3

Pumpkin-Honey Beer Quick Bread

There was this one week where I made two pumpkin dump cakes for two different parties, and still wanted more pumpkin.

This recipe is from Cooking Light, November 2008.

I altered slightly, noted below.

Pumpkin-Honey Beer Quick Bread

14.6 oz all purpose flour (about 3 1/4 c)
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2c water
1/3c ground flaxseed
2 1/2c sugar
2/3c canola oil
2/3c honey beer (at room temperature) – I used Heineken instead
1/2c egg substitute – I didn’t have any egg subs, so I added 2 more eggs
2 large eggs
1 15oz can pumpkin
Cooking Spray

Preheat oven to 350 degrees.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

Combine 1/2c water and flaxseed.

Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at med-high speed until well blended.  Add flaxseed mixture and pumpkin; beat at low speed until just blended.  Add flour mixture; beat just until combined.

Divide batter between 2 (9×5 – inch) loaf pans coated with cooking spray.  Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool 10 minutes in the pan on a wire rack; remove from pans.  Cool completely on wire rack.

This bread is GOOD.  Somehow the top comes out with a slight crust, and is wonderful warm with some butter.  However, this bread made a giant mess of my kitchen, which I didn’t like, my counters still feel like there’s a fine mist of flour everywhere.  When I make this again, I WILL NOT use my mixer.  The wet ingredients went flying, as did the flour and dry ingredients.  Save the mess, mix this one by hand.