As I type, I stare at a picture of my niece and nephew on our refrigerator. A pair of toe-headed faces remind me of cool Colorado mornings and sipping on cups of coffee with my older sister.
This afternoon I talked with one of my oldest friends, a girl I've been close to since we were thirteen. We sat together in Mr. Stephan's algebra class and ordered cashew chicken every Friday night. Now we're both married and live only a few hours away. Over cell phones, we shared our hearts with each other, and I felt her embrace miles away.
Tonight, Ryan and I sat down to big heaping bowls of steamed vegetables and rice. A green candle illuminated our quiet evening. We complained, we laughed, we held each other's hand. We're going to the library soon. We're going on a long evening walk.
And so as I sit here to write about a braid of bread, I think about all the different people that have woven themselves into my own life. I think about all the different strands that make me who I am today. My parents, my sisters, my friends, my partner. The people I work with, talk with, laugh with, mourn with. They all come together to form this rich and beautiful braid that I, in turn, share with those around me. We weave in and out of each others' lives, and to me, that is one of the best parts of being human.
This afternoon I talked with one of my oldest friends, a girl I've been close to since we were thirteen. We sat together in Mr. Stephan's algebra class and ordered cashew chicken every Friday night. Now we're both married and live only a few hours away. Over cell phones, we shared our hearts with each other, and I felt her embrace miles away.
Tonight, Ryan and I sat down to big heaping bowls of steamed vegetables and rice. A green candle illuminated our quiet evening. We complained, we laughed, we held each other's hand. We're going to the library soon. We're going on a long evening walk.
And so as I sit here to write about a braid of bread, I think about all the different people that have woven themselves into my own life. I think about all the different strands that make me who I am today. My parents, my sisters, my friends, my partner. The people I work with, talk with, laugh with, mourn with. They all come together to form this rich and beautiful braid that I, in turn, share with those around me. We weave in and out of each others' lives, and to me, that is one of the best parts of being human.
Monet, Ben, Hallie
We served this loaf of bread at our dinner party on Saturday night. The flavor of pumpkin and warm fall spices permeated each buttery bite. I put the unsliced bread on the table and encouraged my guests to tear off as much or as little as they liked. Needless to say, the loaf was readily devoured. We took turns tearing, sharing, passing the bread basket around. We didn't need butter or honey, the bread was flavorful enough on its own.
This is a wonderful recipe to serve during the holidays and would be particularly fitting on Thanksgiving Day. The dough is simple enough to throw together, and it rises beautifully, braids easily and will make your house smell like a Fall-Feasting heaven.
Because I'm a dutiful wife (haha) I sectioned off a portion of the dough to make rolls for Ryan. He takes his lunches to work. He assured me today that the sandwich he created last night was, "Just perfect" thanks to the bread that held his tofu and tomatoes together.
The orginal recipe makes two loaves of bread, so you might want to think about dividing the dough like I did. Pumpkin rolls are equally delicious (although not as pretty) as a pumpkin braid.
Oh yes. If you have the time and the desire...please remember to vote for me in Project Food Blog. I would love to compete in another round (although my graduate work is begging otherwise!)
This is a wonderful recipe to serve during the holidays and would be particularly fitting on Thanksgiving Day. The dough is simple enough to throw together, and it rises beautifully, braids easily and will make your house smell like a Fall-Feasting heaven.
Because I'm a dutiful wife (haha) I sectioned off a portion of the dough to make rolls for Ryan. He takes his lunches to work. He assured me today that the sandwich he created last night was, "Just perfect" thanks to the bread that held his tofu and tomatoes together.
The orginal recipe makes two loaves of bread, so you might want to think about dividing the dough like I did. Pumpkin rolls are equally delicious (although not as pretty) as a pumpkin braid.
Oh yes. If you have the time and the desire...please remember to vote for me in Project Food Blog. I would love to compete in another round (although my graduate work is begging otherwise!)
Give us bread
Ginger Pumpkin Braid
*From King Arthur Flour
4 1/2 cups Bread Flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/3 cup sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
1 3/4 cups pumpkin*
2 eggs
1/4 cup (1/2 stick) butter, melted
1/2 cup raisins (optional)
*Just plain pumpkin, not pumpkin pie filling.
1. In a large mixing bowl, combine the flour, spices, sugar, ginger, salt and yeast. Mix together with a large spoon. In a separate bowl, stir together the pumpkin, eggs and melted butter until combined.
2. Add the wet ingredients to the dry ingredients, stirring until the dough begins to come away from the sides of the bowl. Knead the dough with a dough hook on your mixer for 2 minutes, and then allow it to rest for 15 minutes. Then continue kneading for an additional 5 to 7 minutes or until the dough is smooth. Add the raisins (if using) and knead until just incorporated.
3. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and allow to rise for one to 1 1/2 hours.
4. Transfer dough to a lightly floured surface and divide into two equal pieces. Taking one piece at a time, divide dough into three equal sections. Roll each section into a ten inch log and braid three logs together to form your loaf. Be sure to tuck the ends of your loaf under itself. Repeat with the other half and place both loaves on a parchment lined baking sheet. Cover loosely with plastic wrap or a damp towel and allow to rise for 40-60 minutes.
5. Bake in a preheated 350 degree oven for 25-30 minutes or until light golden brown.
Always,
Monet
Anecdotes and Apple Cores
*From King Arthur Flour
4 1/2 cups Bread Flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/3 cup sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
1 3/4 cups pumpkin*
2 eggs
1/4 cup (1/2 stick) butter, melted
1/2 cup raisins (optional)
*Just plain pumpkin, not pumpkin pie filling.
1. In a large mixing bowl, combine the flour, spices, sugar, ginger, salt and yeast. Mix together with a large spoon. In a separate bowl, stir together the pumpkin, eggs and melted butter until combined.
2. Add the wet ingredients to the dry ingredients, stirring until the dough begins to come away from the sides of the bowl. Knead the dough with a dough hook on your mixer for 2 minutes, and then allow it to rest for 15 minutes. Then continue kneading for an additional 5 to 7 minutes or until the dough is smooth. Add the raisins (if using) and knead until just incorporated.
3. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and allow to rise for one to 1 1/2 hours.
4. Transfer dough to a lightly floured surface and divide into two equal pieces. Taking one piece at a time, divide dough into three equal sections. Roll each section into a ten inch log and braid three logs together to form your loaf. Be sure to tuck the ends of your loaf under itself. Repeat with the other half and place both loaves on a parchment lined baking sheet. Cover loosely with plastic wrap or a damp towel and allow to rise for 40-60 minutes.
5. Bake in a preheated 350 degree oven for 25-30 minutes or until light golden brown.
Always,
Monet
Anecdotes and Apple Cores
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