BAKE 28 – JULY 11, 2020

Yeast utilized: 2 teaspoons

Due to a cat with an upset tummy, I had a bit of pumpkin purée on hand, and with her back to her usual healthy happiness, I decided to use the leftover pumpkin in a recipe.

The patient, recovered

Specifically, I chose Yeasted Pumpkin Bread! I also caught up on the Here’s What You Do podcast while I baked.

First I gathered and mixed the dry ingredients.

Pumpkin in BG.

I did not melt the butter, but it was very, very warm. It was also my attempt at salting unsalted butter, so it was nice to um….use that up in a recipe. (Wasn’t my favorite for actually putting on bread, so in bread it goes.)

Pumpkin, butter, maple syrup….

This was an interesting one to mix because the last few doughs have had a lot of wet ingredients. The pumpkin replaces water in this recipe, which made for a chunkier dough coming together.

chonk

But it kneaded together just fine. A very short knead for this one, too. No set time, just kneading until it was mixed, so only a few minutes. Short knead, but long rises—the first 2 hours.

Rise 1

Bearing my floured fingerprint to test its doneness.

Rather than a loaf, I chose to do dinner rolls and this time I remembered the cast-iron skillet option!

Ready for Rise 2. Another 2 hours.

Ready to bake. Don’t they look home-y?

Into the oven they go! I baked it for a bit—maybe five minutes—longer than the recipe called for. Those inner rolls looked a touch underdone. But they came out all right.

Hearty. Hearthy.

They’re a likable color inside and out. And very tasty.

Even with my home-salted unsalted butter.

To the next bake—–>