Down where the hills are sleeping

October 25, 2009 § 1 Comment

A Sunday is a good Sunday when you spend it curled up in bed, snuggled into your favorite oversized hoodie, doing nothing much at all.

Today’s a good Sunday.

Yesterday was fun – Saskia and I went to the hardware store, I spent €35 on aluminum rods (for blocking wires), orchid fertilizer, a poinsettia and a pot for the flower. The walking and the shopping (I love hardware stores), combined with the awesome weather, really made my day. Plus I did the whole housewifey shebang and did laundry and cleaned the kitchen with Saskia and made crackin’ lunch AND baked some smashing pumpkin spice bread.

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I’m semi-satisfied with it. On the one hand, I love me some homemade bread, and my passion for pumpkin almost exceeds my passion for yeast dough, so I was really excited to try it.

It only calls for half an Hokkaido, which came in very handy as I’d only used half of one for lunch. It’s an easy recipe, the actual amount of work you have to put into it is relatively small, and I don’t mind the waiting at all. Cause it all pays off when you end up with the smooth, warm, dry weight of well-kneaded dough in your hand and it just makes the most delightful sound when you slap it.

Ahem. Anyway.

The smooth warm dryness, as I’m talking of it, was precisely what I have to criticize most about this recipe: It didn’t occur as fast as it should have. In fact, it only got any less sticky after I’d added in an additional 150g or so of flour and let it rise the first two times. I don’t know why this was – maybe the pumpkin puree was too hot, or there was simply too much of it, even though I used the exact amount called for. I don’t know.

Also, using the amount of spices called for, it’s a bit… bland. Yeah, bland is the exact word. Maybe it was due to all the extra flour I had to add in. Who knows.

But still, if you’re not waiting for a whole kick of combined spice awesomeness, it’s delicious. Fresh out of the oven, drenched in butter (and when I say fresh, I mean about a minute out in the air) or the next day with some cheese – it’s good bread, it’s got a nice flake, but I’ll have to experiment with the amount of pumpkin and spice the next time I make it.

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And I definitely will make it again. Enjoy the pumpkin while it lasts!

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