I've been making this recipe since I was a teenager, with a couple of different variations along the way. This is a go to recipe that I love. You don't have to let the dough mature, I don't every time. But if you are a cookie connoisseur you will taste the difference. Watch the video here.
This weekend was pretty quiet. The weather switched from constant rain, to beautiful sunshine. I did get to experiment with a few things in the kitchen. Some worked out, others not so much. I really wanted to just hibernate and watch movies and read, which I did a bit of. The movies were really bad, but I never turn then off. I'm in to the end. So...
Pumpkin bread, a hit.
Homemade pumpkin latte, a miss. But I did end up making in into a pumpkin custard, so-so.
Chocolate chip cookies, a hit.
I found the Pumpkin bread recipe on YT. I didn't want a cake. I wanted a bread and this recipe delivered, with as always, a few modifications of my own. I wasn't home to watch the 2nd rise but was home to see it baked. It got a little out of control in rising, but I like how it looked and tasted.
7 oz of pumpkin puree, fresh or canned (I drained the puree because it seemed a little watery.)
16 oz unbleached all purpose flour
3 tbsp ground golden flax seed
3 tbsp psyllium husk
1 oz melted butter
1 oz sugar
1 tsp salt
1/4 tsp ground nutmeg
3 tsp instant yeast or 2 tsp traditional yeast
3.5 fl oz of warm water to dissolve yeast and sugar