Pumpkin Challah: Filled With Fall Flavor

It has been some time since I posted an actual cooking post my blog has been much more lens than culinary but I am trying to snap out of that rut. I had an afternoon at home recently and needed to repot a load of cacti which I had grown from seed and figured proofing some bread while I was working would be a good idea.

Pumpkin Challah Recipe

I used a recipe from my bread machine cookbook but actually made the bread by hand.
Source: "The Bread Lover's Bread Machine Cookbook," by Beth Hensperger
1/2 cup water
1 cup canned pumpkin puree
3 large eggs
3 tbsp. light brown sugar
2 tbsp. walnut or canola oil
4-1/2 cups bleached all purpose flour
2 tsp. salt
1 tsp. wheat gluten
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. ground cinnamon
2-1/2 tsp. yeast
For the bread machine instructions click here.

To make the bread by hand you just follow a standard process for making a challah. I only made three strands in each loaf but you could get adventurous and and do four or six strands.
Simple Bites has a better set if instructions for the method than I could write up… http://www.simplebites.net/how-to-make-pumpkin-challah-recipe/
Here is a great instructional video if you want to do a six braid challah.

And this is what kept me busy while I waiting for the bread to proof.

Bronx Bread Baker ,Telling It Like It Is and Getting it Right

Some time ago I posted about my experience with a bread machine. Most people responded very well and were impressed by what I had produced but there was an exception. My new found food blog friend Barbara from Sunday at Giacometti's was not happy. Barbara is originally from The Bronx and although she is now living in The South it has not made her any less direct. “Dump that machine and use your hands” and in fact said she was going to make me dumping the machine a goal.  She then generously shared some of her no knead bread recipes. I decided to try her olive rolls. The key to this way of making bread is patience but the pay off is worth it. I did not have the type of olives recommended (I know Barbara I Know!!!) but I used the green olives I had on hand so I can only imagine the improvement using better quality olives. This experiment was more about the process than anything else.

She was of  course  correct they are truly delicious and incredibly easy to make. I recommend you give them a try. When you visit Sunday at Giacometti's tell Barbara I sent you.

I am sure  my next batch will be even better. I probably needed to rise a little longer for the final rise and Barbara also suggested I use fresh rosemary.
I grew up in Ireland but now live in The Bronx where there is a hidden gem Barbara and I share a love for. It is  the Arthur Avenue area fondly known as The Real Little Italy. There are many wonderful stores and restaurants to explore.

                     

http://www.theculinarylens.com/2011/07/real-little-italy-bronx-new-york.html




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Irish Soda Farls. The Quickest Of Quick Breads

March is suddenly upon us and as it is Irish American Heritage Month I thought I would post some recipes and general food ideas from my home country. I actually do very little “Irish Cooking” but will have fun discovering my roots. I thought starting with the simplest of breads would be interesting.

If you are ever in need of something to serve along side a pot of tea I could not recommend this simple bread enough. Farls are basically a soda bread recipe which are cut into triangles and cooked on a cast iron griddle or pan. Before you start mixing heat your griddle to medium high.

• 2 Cups of All Purpose Flour
  
• 1 1/2  teaspoon Baking Soda
  
• 1 teaspoon salt
  
• 1 Cup of Buttermilk

Whisk  all all dry ingredients to combine. Add butter milk and mix gently to make a sticky dough. Turn onto floured surface and shape into  an 8” circle being sure not to over mix the dough. Cut circle into four quarters and cook for about eight minutes on each side. Serve warm with an nice homemade preserve or better yet a big full Irish breakfast. I used some Rhubarb Jam I made.

I plan over the coming weeks on the lead up to St Patrick’s day to share some more Irish food ideas check out below for a different take I had on Irish Soda Bread,

                                        http://www.theculinarylens.com/2011/06/irish-brown-bread-and-rhubarb-jam.html

 

You may also like to check out some of my photographs from Ireland.

http://www.theculinarylens.com/p/irish-photos.html

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Bread Machine: An Impulse Buy

Only I could go to a mall to buy a winter coat and come home coatless but with a bread machine. I was actually in the Black and Decker outlet store in Atlantic City and among the power tools I saw a Breadman bread machine for $50. I have always been curious about these machines and decided to give it a shot.
My first attempt was a basic white bread which I did not photograph but I was fairly happy with. It was just a simple sandwich bread with no real depth to it but certainly an improvement  over a supermarket sliced white. This recipe is adapted from  Maple Oatmeal Loaf from About.com which certainly had more flavor.
The texture on this is a little tight and I would adjust the recipe a little next time

• 1 cup very hot water
• 1/2 cup rolled oats
• 3 Tablespoons softened butter
• 1/4 cup Pure Vermont Maple Syrup
• 3 cups bread flour
• 1/4 cup sugar 
• 1 teaspoon salt
• 1 package of dry yeast
• 1 large egg, unbeaten
  
  I followed the directions from my machine's instruction manual.

Interestingly enough to get the best use out of a machine I think you actually are better off already knowing how to make bread as you have to be able adjust the dough before it starts baking.
I have to say it is probably something I will use more on the dough cycle and finish  the bread in a regular oven unless I just want to make a basic sandwich bread. I am looking forward to experimenting more with this and will be sharing my thoughts.

The crust looks a little burnt in this photo but it actually was not so dark.

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I have not had much time on my hands to be either posting or commenting on other peoples posts but I hope to get back to normal in the new year. I work in a restaurant in a retail store so you can imagine how busy a time of year it is for me.