|Pumpkin Walnut Raisin loaf|
|The gooey dough|
|After a 2-hour rise|
|Gooey dough in pan before second rise|
|Freshly-baked Pumpkin Walnut Raisin loaf|
|Impressed by the brownness|
There was a can of pumpkin puree taunting me in the kitchen, so I turned it into a loaf of bread, assisted by pumpkin pie spice, walnuts and raisins (in place of cranberries). The recipe makes for 3 loaves, but I ended up with 1. Did I triple the calories of one slice? What did I do wrong, Julia Child? It tasted great, anyhow -- a crossover between cake and bread. (Brioche, actually.)
Happy to be back, experimenting with bread, after a 2-month hiatus. My next try could be croissant. I sort of miss those buttery Gipfeli in Switzerland, and haven't had one in months...