Subscribe

Get updates sent to you for free by RSS, or by email:

Archives

Currently Reading

- – - – - – - – - – - – - – - – - – - – - – - – - – - -

READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

Foodie Blogroll

Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Breads, on November 20th, 2008.

pumpkin raisin (and walnut) yeast bread
Here’s a little quote for the day:

The smell of bread baking,
like the sound of light flowing water,
is indescribable in its evocation
of innocence and delight.
. . . . M.F.K. Fisher

You’ll find very few yeast breads here on my blog. It’s not that I don’t like them, but I’ve just tended to cook other things, and there are so many good artisan breads out there now so we can find good breads in several markets close by. But back in my ancient history I used to bake all of my own bread. I know I wrote up a post about it once upon a time. I even used to sell bread to family and friends when I was a cooped-up young mom. At the time my ex and I had just one car and only twice a week did I get to have it, so the other days I was home trying to find things to do. Making my own bread was so much better to eat because the markets had nothing but the mega-bakery institutional kinds of breads. The kinds I didn’t like then, nor do I like now.

One year during the time I was baking every week I came across this recipe for Pumpkin Raisin Bread in a raised, yeast type. My old notes don’t tell me where I got the recipe, but I have changed it over the years, so it’s really my own anyway. I added more spices, more pumpkin, reduced the sugar and sometimes added walnuts too. This bread didn’t get baked all year around – just in the Fall months. It was very popular with my friends. And, I will tell you this bread is just fabulous with turkey sandwiches. I made it every year – for years and years – the day before Thanksgiving so we’d have some for sandwiches. It freezes well – whole, or you can slice it, freeze it in foil, then in plastic bags, and it will keep for several weeks. At Thanksgiving, though, it never lasts more than a day or so. Periodically I make it now, and it’s usually this time of year.

Pumpkin bread with apple butter - sublime!

Pumpkin bread with apple butter - sublime!

Just realize this is NOT a sweet tea kind of bread. It’s a toast-kind of bread, or a sandwich-type of bread. It’s light and airy, not dense. And if you’d like to include more healthy flours, substitute about 1 cup or so of whole wheat flour for white bread flour. For some years I attempted to recreate this recipe in my bread machine, but have never been successful, except at mixing up one loaf at a time and using the machine for JUST the mixing process, not the rising and baking. This bread needs a different rising time than the machines offer. This time I mixed it up in my stand mixer, using the dough hook. Instead of combining and mixing things in separate bowls I just started with the water and yeast mixture in the mixer bowl and once it had bubbled enough so I knew the yeast was good, I just added the other ingredients to the bowl. That kept the dirty dishes down to a low level. Every house I’ve ever lived in I’ve had to find the right spot for raising dough. Yeast dough likes a quiet, warm place without drafts. This time the wide bowl sat on top of my espresso machine and within a couple of inches of the under-cabinet fluorescent lighting, which gave the bowl a nice warm place to do its thing.

My YEAST TECHNIQUE: I’ve mentioned it here before, but I have a technique for proofing (proving it’s viable) yeast. It’s not my own idea, but back in those olden days when I was baking all the time I read lots of bread cookbooks, and one explained all the chemistry of yeast. And this cook’s advice was to mix the yeast with warm water as usual, but to also add a tiny bit of ground ginger and sugar. Yeast is a growing thing, and it needs “food” to develop its skill, and the ginger and sugar help give it a jump start. My breads back then made a successful leap. I don’t think I ever had a yeast failure ever again.

So, this bread is fairly straight forward – you mix up a batter, add the other extraneous ingredients, mix, add the flour (not all of it unless you have to). One of the secrets to bread baking is to add only as much flour as the dough needs to keep the stickiness under control. If you remember that adage, you’ll not likely have any problems with yeast dough. I add the raisins and nuts after the first rise, but the recipe indicates it’s done during the first mixing. Your choice. And if you are doing this for turkey sandwiches, maybe you don’t want to add the nuts. They don’t serve much purpose for sandwiches. But they’re great if you’re making toasting bread.

Pumpkin Raisin Walnut Bread, a Raised, Yeast Type

Recipe: A Carolyn T original
Servings: 36

YEAST MIXTURE:
2 packages dry yeast
1/2 cup water
1 teaspoon sugar
1/4 teaspoon ground ginger
BREAD MIXURE:
1/2 cup evaporated milk
1 cup canned pumpkin
1/4 cup butter
1/4 cup sugar
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
2 medium eggs
1 cup raisins
1/2 cup chopped walnuts — (optional)
6 – 6 1/2 cups flour — bread flour is best [part whole wheat is fine]
1. In a glass measuring cup, add water (just slightly warmer than room temperature), sugar and ginger, then sprinkle in the contents of the yeast packages. Stir with metal spoon and remove the spoon. Use your finger to push off the spoon any yeast back into the water. Set it aside while you gather your bread ingredients.
2. In a large bowl combine the evaporated milk, pumpkin, butter, sugar, salt, spices. Add about one cup of the flour and mix. The yeast mixture now should be dissolved and bubbly. If it is not, the yeast may need to sit a few more minutes. Or, the yeast could be old. Add the yeast mixture to the large bowl and stir into the pumpkin mixture. Add the eggs and stir in until combined, then begin adding the additional flour. ONLY add enough flour so the mixture will hold together.
3. Spill the dough out onto a floured board and begin kneading, using the heels of your hands. Add flour as needed so the dough becomes elastic, about 10 minutes. Toward the end of the kneading, add the raisins (and walnuts, if using) and distribute them evenly in the bread ball. Place in a lightly greased bowl, cover and allow to rise – about 45 minutes to an hour – in a warm place. Be sure there are no drafts.
4 Pour the dough back out onto your floured board and knead again until you’ve popped all the bubbles out of the dough. With a sharp, serrated knife, cut the dough in half and knead each half until it’s an elongated oval. Place into two bread pans and cover. Allow them to rise until they’re mounded above the pan. This dough rises fairly quickly, so you will want to be prepared to put them in the oven – don’t wait until they’re high enough to turn on the oven as they may deflate! Preheat the oven to 375°.
5. Bake for 35 minutes. Remove from the oven and using mitts or large hotpads, remove the bread and allow to cool on a rack.
Per Serving: 135 Calories; 3g Fat (20.4% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 141mg Sodium.
printer-friendly PDF

Get Recipes by Email, Free!

Leave Your Comment