Susanna and I were very lucky to come out of hurricane Sandy with only 12 hours of lost internet. We’ve had good luck with bad storms so far in this house. We spent the night swing dancing and preparing for the power to go off.
On Monday I worked from my grandparent’s house (they didn’t lose internet) and my sister happened to be there in the morning for breakfast. She has a slice of cinnamon raisin bread from the store and it smelled amazing. I thought, I need to make me one of those!
So I found a nice looking recipe from the kitchn. And oh, by the way, my sourdough is back! It died, I was too lazy to grow a new one, when I tried it took 2 weeks… but now it’s alive and healthy. So I modified the recipe I found to use up some of the sourdough starter. Here it is, very tasty for breakfast.
- 5 oz starter
- 4 oz AP flour
- 4 oz warm water
- .5 tablespoon active dry yeast
- 1.5 oz milk
- 1/8 cup (1 oz) Earth Balance, melted, room temperature
- 1 teaspoons salt
- 7.5 – 8.5 oz all-purpose flour
- 0.5 cup (3 oz) raisins
- 1/4 cup sugar
- 2 tsp cinnamon
- Soak the raisins in enough boiling water to cover. Let sit for an hour or more to plump.
- Combine the starter right out of the fridge and feed it with the 4 oz of flour and water. Let it sit in a mixing bowl for an hour or over night if you have the time.
- Mix in the yeast, milk, butter, salt and 7.5 oz of flour. Stir until a rough dough forms, then turn out onto the table and knead until smooth, adding more flour to make a tacky, elastic dough. NOTE: when we add the raisins it will add more moisture, so you can make this a bit drier than usual.
- Let the dough relax on the counter, covered, for a half hour. Drain the raisins and toss with someflour to absorb excess moisture. Stretch the dough on the counter and fold the raisins in, adding more flour as necessary to take up the moisture from the raisins.
- Let rise in an oiled bowl until doubled (1.5 hours).
- Deflate and form into a loaf using the technique from the kitchn to get the cinnamon swirl effect. Preheat over to 375°F
- Rise in a loaf pan until cresting the top and then bake at 375°F for 40 minutes.
I LOVE pumpkin in the kitchen. It’s so versitile. You can use it to replace water in almost any bread or pasta recipe, adds a lovely golden color and packs a punch of beta-carotene, vitamin C, and potassium. One of the great multitaskers of the culinary world.
Pumpkin, pumpkin, pumpkin.
I made as many pumpkin dishes as I could and froze the rest, 2 quarts, for later. Here’s a few of the recipes, with pictures, I particularly liked.
- Pumpkin Pull Apart Rolls, VeganDad
A very moist, soft roll. The pumpkin puree adds just enough flavor for these rolls. Unfortunately, we ate/served them all before realizing we didn’t take a picture of the finished product.
- Pumpkin Spice Granola, A Healthy Passion
I really liked this granola because there was no sugar added and I could control the sweetness with the amount of maple syrup added. I used toasted, chopped pecans instead of the pumpkin seeds or walnuts. When I make it again, I will probably add more nuts for extra crunch. Raisins might also be a nice touch to this.
- Pumpkin Pecan Cinnamon Rolls, Ginger Cream Cheese Glaze, Healthy. Happy. Life.
These were amazing! We ate the whole batch in a week. Sweet, moist, chewy, the whole 10 yards. Unfortunately, my photo was taken in bad lighting, so don’t let that discourage you.