Anna at Morsels & Musings has come up with a great holiday event, Festive Food Fair. Bloggers from around the world are invited to share special foods they serve during their holidays. So, why am I showing a picture of bread and cranberry conserve? As Christmas approaches it's a tradition for me to bake bread and make jam to give people. I do make the more typical holiday fare such as cookies and cakes, but I find that people enjoy getting a simple loaf of bread as well, to make toast and sandwiches.
Several weeks ago I made tomato bread using this recipe, but substituted the pumpkin with tomato puree. It was very good, but the version that I traditionally make during the Christmas season is this recipe. It has a lovely golden color and a light texture that makes very good toast. It's faintly sweet, and goes well with spreads like cream cheese, peanut butter--and jam. It also can be made into good dinner rolls that look quite nice.
This is a very simple recipe, particularly if you have a Mixmaster. I used canned pumpkin puree.
The dough is soft and a lovely golden color. Pumpkin pie spices can be added to the dough, but I like to leave them out, so that the pumpkin flavor isn't masked.
This makes three large loaves of bread. Here you see them right out of the oven. One of them was slightly misshapen on top, so I saved that for Bob and me. The other two will go as gifts to people. They also freeze very well.
I made some pear jam and cranberry conserve last week, and most will be given as gifts to eat during the Christmas season. My mother-in-law loves to eat jam and toast, so I think she will enjoy these when she visits us during Christmas. (I'll post about the jam and conserve in a few days.)
There's still time to show your holiday foods and traditions in Festive Food Fair. The deadline is December 1.
Meta Givens Pumpkin Bread (Meta Givens Modern Encyclopedia Of Cooking)
8 - 8 1/2 cups all-purpose flour
2 envelopes dry yeast (not instant)
1/4 cup lukewarm water
1/4 cup sugar
1-3/4 cup scalded milk
1 tablespoon salt
2 cups pumpkin puree
1/4 cup melted butter
Measure flour in a bowl. Sprinkle yeast into the warm water and add 1 tablespoon of the sugar and let soften for about 10 minutes. Pour the milk into a bowl (can be a Mixmaster bowl). Add the yeast and the rest of the sugar to the lukewarm milk, then add around 2 cups of flour and beat until smooth by hand or by a dough hook in a Mixmaster type machine. Then add pumpkin, the melted butter and mix until smooth. Add about 6 cups of flour and beat or knead until smooth and elastic, adding more flour if necessary.
Put the kneaded dough in a clean, greased bowl, then turn so the greased side is facing up. Cover the dough with a dishtowel or plastic wrap and let rise in a warm place until doubled--about 1 hour. Punch the dough down, then let rise again--about 45 minutes. Turn out of the bowl and let rest for about 10 minutes. Then divide the dough into 3 equal pieces and shape each into a loaf and place each in a greased pan. Bake in an oven preheated to 400 degrees for 35-40 minutes. Turn the dough out and let cool on racks.
Pumpkin yeast bread sounds delicious and your loaves look lovely! I may have to look into this one.
Posted by: Kate | November 29, 2006 at 05:02 AM
Sher,
you are such a great baker as well! Any more misshape or anything please remember me I'm here, hehee... Seem I unable to find your cranberry conserve recipe... cranberry is already on my shopping list!
Last but not least, gorgeous photos!
Posted by: gattina | November 29, 2006 at 06:24 AM
Kate,
Thank you. People seem to enjoy the color of this a lot. It's cheerful!
Gattina,
Thank you! I'm going to do a post on the jam and conserve in the next week. I was going to put it in this post, but I had been running around so much yesterday I decided to go to sleep instead! :):) It was one of those days!
Posted by: sher | November 29, 2006 at 07:55 AM
*sigh* I wish we had a coolio mixer
Posted by: Jeff | November 29, 2006 at 08:09 AM
Pumpkin is so versatile, i never knew. Thanks to you i've learnt something new today. :)
The conserve looks great. Was the piece your's with teeth marks? :)
Posted by: Mae | November 29, 2006 at 08:53 AM
Beautiful breads - I wouldn't consider that misshapen but handmade!
Posted by: Tanna | November 29, 2006 at 09:21 AM
That photo of the dough rising? I just want to sink both my hands into that!
Posted by: Shannon | November 29, 2006 at 12:32 PM
Wow! Those loaves look so tempting. Do you think the dough would work using whole wheat flour? I'd love to make this next week.
Can't wait for your conserve post. :)
Posted by: Christine | November 29, 2006 at 04:57 PM
I always seem to hear about these activities too late! I definitely will be making loads of Christmas goodies next month, but not before the 1st. Oh, well. Yours look scrumptious!
Posted by: Teresa | November 29, 2006 at 06:07 PM
I seriously need to buy a Kitchen Aid mixer. I mix everything by hand and it is not easy especially with the colder months!!
That looks delicious!
Posted by: Jennifer | November 29, 2006 at 06:58 PM
Your bread looks extremely good! I'd love to have a slice of it with that yummy cranberry conserve...
Posted by: Rosa | November 30, 2006 at 02:10 AM
That looks to die for! The combination is fantastic! So pretty too.
Posted by: Glenna | December 01, 2006 at 02:49 AM