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Post by mrswaz on Oct 10, 2016 11:25:42 GMT -5
Huh. Now that I'm reading them again side by side I see they're not that different. Some of the ingredients are IN the EF recipe instead of in the ingredient list. Bob's version uses less garlic- that's interesting.
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amarante
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Post by amarante on Oct 10, 2016 15:48:23 GMT -5
Haven't tried and a little late for the High Holidays' Pumpkin Challah
A nice autumnal sweet bread. Notes are from the authoress.
By Leah Koenig
Yield: 2 loaves
With a heady mix of pureed winter squash, cinnamon, and cardamom braided into deep, strawberry-blond loaves, pumpkin challah is at once exotic and familiar to my Ashkenazic taste buds. A rare find, indeed.
In Maggie Glezer’s indispensable baking book The Blessing of Bread she writes that pumpkin challah — a.k.a. pan de calabaza — is a Sephardic specialty imbued with deep meaning. Like other foods made with pumpkin, it represents the hope that God will protect the Jewish people just as the pumpkin’s thick shell protects the flesh inside.
Sephardic Jews traditionally serve this bread during Rosh Hashanah, when eating auspicious, symbolic foods is especially popular. Still, it is equally delicious served on any cold autumn or winter Shabbat when the added heartiness and kick of spice can be fully appreciated. Needless to say, the leftovers make a spectacular base for challah French toast.
Ingredients
1/2 cup pureed pumpkin
3 3/4 cups unbleached flour
1/3 cups sugar
1/2 teaspoon ground cinnamon
2/3 cup warm water
1 egg (+1 egg for glaze)
1/2 teaspoon ground cardamom
1 package yeast (7g)
1/4 cup canola oil
1 1/2 teaspoon salt
Directions
Sprinkle yeast into a small bowl and pour the warm water on it. Let stand for 10 minutes, then stir to dissolve.
Mix flour, cinnamon, and cardamom in a large bowl. Make a well in the center and pour in yeast/water mixture. Using a wooden spoon, incorporate some of the flour into the water–just enough to form a soft paste. (Don’t try to completely incorporate–there should be quite a bit of dry flour left at this point.) Cover bowl with a towel and leave until frothy and risen, about 20 minutes.
In a separate bowl, whisk together the sugar, pumpkin, oil, egg, and salt. Add to the risen flour mixture and combine thoroughly. Turn dough out onto a lightly floured surface and knead for 5-10 minutes until the dough is pliable. (If it’s too wet, keep adding flour in small amounts.)
Let dough rest 2-3 minutes. Meanwhile, lightly oil the bowl, put the dough in it and re-cover with the towel. Let dough rise in a warm place until it has tripled in size, 2-3 hours. Punch down dough, knead it a bit more, and cut it into two equal pieces. Cut each of the two pieces into three equal pieces (You should have 6 total pieces at this point). Roll each piece into a straight rope. Braid three ropes together and repeat so that you end up with two braided loaves.
Sprinkle baking sheets with a little cornmeal, or line them with parchment paper. Place loaves on the sheets, cover, and let rise until doubled in size, about 40 minutes. Glaze loaves with extra beaten egg. Bake at 350F for about 20 minutes, or until golden brown.
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amarante
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Post by amarante on Oct 10, 2016 15:49:40 GMT -5
Haven't made this either as I can only "eat" my desserts vicariously at this point.
Pumpkin Pie Crumble
Source: Editors Of Food52. “Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap
MAKES ONE 9-INCH CAKE; SERVES 12
What to bake for dessert is the hardest, cruelest decision to make on Thanksgiving. Usually, we grit our teeth and make room for everything, but with this single dessert—and its shortbread bottom, pumpkin pie layer, and buttery pecan topping—you get your cake, tart, and crumble all in one marvelous creation.
Crust
¾ cup plus 2 tablespoons (110g) cake flour
½ cup plus 2 tablespoons (125g) granulated sugar
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup (110g) cold unsalted butter, cut into small pieces
1 egg
Topping
¼ cup (30g) all-purpose flour
¼ cup (50g) granulated sugar
2 tablespoons brown sugar”
¼ teaspoon ground cinnamon
2 tablespoons unsalted butter
½ cup (60g) pecans, chopped
Filling
1 (15-ounce/425g) can pumpkin puree
2 tablespoons brown sugar
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 egg
⅓ cup (80ml) milk
1. Preheat the oven to 350°F (175°C). Butter a 9-inch (23cm) round pan with a removable bottom, then line the bottom with parchment paper.
2. To make the crust, stir together the cake flour, granulated sugar, baking powder, and salt in a medium bowl. Add “the butter and cut it in until it’s the size of peas. Add the egg and stir until the dough starts to come together.
3. Dump the mixture into the prepared pan, then press it evenly into the pan. Bake for about 20 minutes, until it puffs up, then settles down and browns a bit. Remove from the oven but leave the oven on.
4. Meanwhile, make the topping. In a large bowl, stir together the all-purpose flour, granulated sugar, brown sugar, and cinnamon. Cut in the butter and add the pecans, then stir until the mixture starts to come together in clumps.
5. To make the filling, put the pumpkin, brown sugar, salt, cinnamon, allspice, cloves, ginger, and nutmeg in a medium bowl and stir with a whisk or spatula. Mix in the egg. Add the milk and stir until smooth.
6. Pour the filling evenly over the cooled crust, then sprinkle the crumble evenly over the top.
7. Bake for about 40 minutes, until the filling is set and the topping is golden. Let cool completely before removing from the pan.
How to Make Cake Flour at Home
Cake flour has lower protein content (7 to 8.5%) than all-purpose (11%) and is used to make lighter, softer cakes with a fine crumb (think angel food cake). You can replicate cake flour using all-purpose flour and cornstarch. For every 1 cup (125g) “of cake flour called for, measure out ¾ cup plus 2 tablespoons (110g) of all-purpose flour. Add 2 tablespoons of cornstarch and whisk to combine, then sift”
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cfrosty
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Post by cfrosty on Oct 11, 2016 11:17:25 GMT -5
testkitchen45,
That is the almost the same recipe ( yours has the nuts, chips and mine uses more cinnamon) that I have been using since 1978/79. I worked at a bank and a gal who was from the Mid-West shared the recipe with me. I bake it in 6 or 7 small bread pans. Even though they are grown they still want it in those small pans. As you said it freezes beautifully. Matter of fact, our daughter said "Mom, it's pumpkin bread time". Definitely a keeper.
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