Pumpkin recipes, brothers and doors

Proof I am a little different (in case you hadn't noticed. Here my eldest and youngest improve the front door. This is helpful -it gives visitors an immediate idea of what they are in for. Also a 20 year age gap doesn't matter when you have really colrful chalk and a whole blank door.

On the "caregiver" front nothing too new (other than laundry -which is new every morning -fortunately so are God's mercies).

So let's get right to the pumpkin recipes. The bread is a new idea (for me), I don't like the pumpkin bread that's like banana bread and all of those other fruity breads that are really more cake than bread, but too heavy to avoi giving cake a bad name. This is a bread with an almost delicate flavor, at first pumpkiny and then just very bread like and with just a hint of the honey,

Pumkin yeast bread:

Heat ~2 cups cooked pumpkin (should be hot but not scalding)

~ 1/4 cup water if the pumpkin is very thick (I don't use canned pumpkin but it should work)

~4 tbsp honey (here honey makes a difference, molasses might do but straight sugar won't)

2 packets yeast or equivalent if you use some bulk form

1 tsp salt

1 egg

~1tsp cinnamon, ~1/2 tsp ginger, ~1/4 tsp nutmeg (or a little less)

Mix well

Add flour until the dough pulls away from the bowl sides but is not too sticky

Let rise twice and then shape loaves and rise again. I noticed this dough was pretty slow to rise.

Bake at ~400 degrees F. The color of the bread was a little yellowy and the crust needed to get pretty tan to be done. It is to be honest not the greatest color but even non pumpkin fans liked the taste. Great with a sharp cheddar, or just butter and a good red wine (really, try it) or ginger ale if you prefer. Toasted for breakfast the next day with coffee seemed good -if you like coffee.

OK -pumpkin muffins next time. Breakfast time here.