If you want a wonderful aroma in your house, bake this bread. Right after I took the bread out of the oven a friend stopped by. The first thing he said was “What smells so wonderful?”
This bread is a keeper. If you make it, be prepared to have the process span two days. I started on Sunday. Of course, I didn’t thoroughly read the directions and expected to bake the bread that evening. I was a bit off on the timing.
I really don’t care for raisins so I used dried cranberries. I had exactly one cup of roasted pumpkin left in the freezer. Now I am ready to restock the freezer with this year’s pumpkin. It has been quite the hit over the past year. I use it in my homemade dog biscuits. Both Gracie and the boys next door love these dog treats (Yes, you read that right, the children eat dog treats, it amazes me too).
I mixed all of the ingredients as directed. This bread comes together easily and it is a pleasure to make. The catch to this recipe is after the first rise the bread goes into the refrigerator over night. I set the dough out Monday morning as it is recommended that it be at room temperature. My big mistake here is that I left it in the plastic wrap. I returned home to find the blob had escaped from the wrapper and oozed over the counter top. Next time I’ll remove it from the wrapper and place it in the bowl.
I made two normal sized loaves instead of the three small loaves it called for. They were wonderful. In fact, they were so good I sent the remainder of a loaf home with my visitor, they are really dangerous to have around, especially warm from the oven. I then delivered the remaining loaf to Justus and Reece, my neighbors who are most appreciative of this baking group. I tend to foist all of the stuff I can’t have available in the house onto them.
Now we are off to Philly for a convention. I’ll use that and the overnight refrigeration as my excuses for this post being late.