Month: November 2020

NEW ENGLAND: This yeast bread originated on the North Shore of Boston in 1850. There are lots of versions using a variety of flours (white, whole wheat and/or rye) but they all contain cornmeal and molasses, making this sturdy loaf a great alternative to just plain cornbread. Perfect for your Thanksgiving leftovers!

Continue reading “WEEK 38: Anadama” →

USA: These autumn-spiced rolls are just a tad sweet, so are as nice with dinner as they are with afternoon tea. Make a batch of these when fall starts, for practice, and then you can make your second, perfected batch for Thanksgiving. They are shaped by wrapping twine around them before baking; if you’re not up for that, you can just use scissors to cut the indentations in the dough.

• 425 g AP flour
• 50 g whole wheat flour
• 2-1/4 tsp yeast
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp coriander
• 1/4  tsp cloves
• 1/4  tsp nutmeg
• 1 tsp salt

1. Measure flours, yeast, spices and salt in the bowl of a stand mixer.
2. Whisk to combine

• 1 cup milk
• 3 tbsp butter, melted
• 2 Tbsp maple syrup
• 1 egg yolk, beaten (reserve white for brushing on dough just before baking)
• 1/2 cup pumpkin puree (canned is fine, just not the pumpkin pie filling stuff!)

1. Mix wet ingredients together until well combined.
2. Warm to 110 degrees
3. Add to the dry ingredients and mix with the paddle attachement until everything’s well combined. If it seems a little too wet, adn isn’t coming together, add a teaspoon of flour. No more than that — a little goes a long way!
4. Cover and let rest for 15 minutes, so flour can absorb all the liquids
5. With the dough hook attachment, knead on #2 for 5 minutes.

STEP 3: First rise

1. Place dough in oiled bowl, and turn to coat.
2. Cover and let rise in a warm place until doubled. This can take anywhere from 45 ~ 90 minutes, depending on temperature of the room.

STEP 4: Shape dough

• string
• reserved egg white mixed with some milk

1. Turn dough out onto oiled counter and divide into 10 pieces or 12 pieces. Cover pieces so they don’t dry out.
2. Shape into balls, following the video instruction on the Tips page. Cover the dough balls as you shape them so they don’t dry out
3. Cut pieces of string into 27″ lengths and dip in oil
4. Wrap string to make pumpkin shaped indents, then place on a baking sheet lined with parchment paper. Cover those too, as you make the other ones.

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STEP 5: Second rise and bake

1. Cover with a damp tea towel, and let rise about 45 minutes until slightly puffy
2. Preheat oven to 400

1. Turn down oven to 350 and bake rolls 20 minutes, or until brown

• 8 whole cloves or pecans and string (10 pices about 27″ long)
• melted butter to brush on after baking

egg white and milk

USA: This tea loaf is filled with the flavors of fall: pumpkin, apples, pears, cinnamon, ginger, nutmeg and cloves. Make it in mini loaf pans, and you’ve got the perfect gift for the holidays! You can also make one loaf in a 8″ x 4″ or 9 ” x 5″ loaf pan.

Preheat the oven to 350°F. Grease and flour a 8″ x 4″ loaf pan, or 3 mini loaf pans.

• Topping: 3 tablespoon sunflower seeds, 1 tablespoon honey, 1/4 teaspoon salt, 1/4 teaspoon cinnamon.

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 3/4 tsp salt
• 3 tsp cinnamon
• 1/2 tsp each ground nutmeg, cloves, ginger
• 1/2 cup  melted coconut oil
• 2 eggs
• 1/2 cup sugar
• 1/2 cup dark brown sugar, packed (light is okay0
• 1/2 cup pumpkin puree
• 1 cup peeled, finely diced apple
• 1 cup peeled, finely diced pear
• 1/2 cup  roasted, salted sunflower seeds

1. Mix topping ingredients together in a small bowl. You can microwave them for a few seconds to make it easier to spread.
2. In a large bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined.
3. In a medium bowl, whisk eggs, add oil, granulated sugar, brown sugar, pumpkin and cut apples and pears.
4. Pour the wet ingredients into the dry ingredients and mix until combined.
5. Add sunflower seeds.
6. Spread the batter into prepared loaf pan, and add the topping.
7. Bake for 55~65 minutes, (30~40 minutes for mini-loaves). Cover with foil if it’s browning too much before it’s thoroughly cooked.
8. Let cool before removing and slicing.