YEASTED PUMPKIN BREAD . sprouted kitchen

"Our first objective has been to peel off the fluff and commercial layers that complicate entertaining. Next we have tried to put the social reasons for inviting friends into our homes - the relationships, traditions, community and conversations- in the foreground and let the superficial details like fancy recipes and table decorations recede into the background...this book represents an effort to take the same communal neighborhood approach by welcoming you into the homes of our Kinfolk team, along with a diverse group of friends, family, contributing writers, artists and other makers." - Nathan Williams, Kinfolk

I think this book is special because it is not your modern day cookbook. The pages do not go between recipe and food photo with an expected rhythm. There are people and stories and a number of super simple or clearly personal recipes, but I like it because it is different. Hugh and I are flattered to be included. We contributed a pancake, as well as a scrambled leek & egg recipe to the book. While they are not mind-blowing by way of ingredients or preparation, they are foods that go through our kitchen routinely, not recipes written for the sake of writing recipes. The breakfast we make together often, and that is where the book hits the mark on its thesis. You'd have to read the entire introduction to put all the pieces together, but it was refreshing to see such a collection of personal, everyday food in a cookbook. Think 50/50 coffee table book to cookbook for a realistic expectation. Kinfolk catches a lot of flack for the curated niche they snuggle into, but the book is different and inspired and gorgeous. I'm not just saying that because there is a full page picture of my babe of a husband.

I made this recipe even though it wasn't paired with a photo, so that's big. Love me a visual. The only swap I made was a bit of spelt flour for some of the bread flour. The recipe in the book is printed with a maple pecan glaze option. I am going to include it here for more a monkey bread/sweet roll-esque deal, which totally has it's time and place. The bread has a decent amount of sugar in it, so I will scale that back to maybe 1/2 or 2/3 a cup if I do the glaze. I will make it for the next loaf, wouldn't mind the extra moisture here. We wanted a sweet bread, but the sort to lightly toast in the morning, so we forfeited the glaze this loaf.

YEASTED PUMPKIN BREAD

Recipe from The Kinfolk Table: Recipes for Small Gatherings

I used a natural cane sugar as called for, but next time I will swap in some dark muscavado to lend a little of that caramely goodness that pairs well with pumpkin. The one cup of sugar that gets layered in the bread makes it on the sweeter side, scale back if you prefer it less so. Note this is not a slicing bread, it breaks in chunks for a free form breakfast treat.

4 Tbsp. unsalted butter
1/2 cup milk
2 1/2 tsp. active dry yeast
1 1/4 cups natural cane sugar, divided
3/4 cup pumpkin puree
1 tsp. sea salt
1 1/3 cup unbleached bread flour or all purpose
1 cup spelt flour
1 Tbsp. olive oil
2 tsp. cinnamon
1/2 tsp. fresh grated nutmeg

In a small saucepan over medium heat, cook 2 Tbsp. of the butter, without stirring, until brown bits form, about 3-4 minutes. Stir in the milk and get the mixture to 110' (too hot and it'll kill the yeast). Transfer the mixture to a large bowl, stir in the yeast and 1/4 cup sugar. Let it stand for 10 minutes.

Stir in the pumpkin puree, salt and 1 cup of the bread/all purpose flour. When combined, add the rest of the flour in several additions, kneading between additions. Knead the dough until it is elastic and slightly sticky, 6-8 minutes.

Brush a large bowl with olive oil, place the dough ball inside and turn it over several times until it is well greased. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm, draft free place until doubled in size, about 1 1/2 hours.

Meanwhile, combine the remaining 1 cup sugar, cinnamon, nutmeg and remaining 2 Tbsp. butter and stir well. After the dough has doubled in size, knead it for two minutes. Roll it out into a 12x9 inch rectangle. Sprinkle the sugar mixture on top, gently pressing it into the dough. Slice the dough lengthwise into six strips, and stack them on top of the other. Cut the strips into 6 squares and stack them into a 9x5 inch loaf pan. Cover with a clean dishtowel and allow it to rise for 30 minutes to an hour, until it doubles in size again.

Preheat the oven to 350'. Line a loaf pan with parchment for an easy exit. Bake the loaf on the middle rack for 30 minutes until edges are golden. Set the pan on a rack to cool.

Optional glaze:

3/4 cup confectioners sugar
2 1/2 Tbsp. real maple syrup
1 Tbsp. unsalted butter, melted
1-2 Tbsp. milk
3/4 cup roasted and salted pecans, chopped

In a medium bowl, whisk together the confectioners sugar, syrup, butter and 1 Tbsp. of the milk. Whisk in more milk for a thinner consistency if desired. Drizzle the glaze over the bread and sprinke with pecans. Serve warm.

If you do make this, I hope you are a bit more 'on your game' than I was. I love getting emails from readers who find this space inspirational, so let's be real, there are just as many mistakes here as any kitchen. I have learn the most about cooking, when I mess things up. While attempting to salt the onions, the lid popped off, emptying the entire container of salt into the pan. I thought I did a decent job of getting a majority out, until we took a big bite after the pictures. I think I am still bloated from the sodium content, 24 hours later. Not to mention that the bbq was noticed this afternoon, left on since yesterday when we grilled the bread slices. The gas bill is one thing, but had the house burned down in my haste to quickly rub garlic on my toasty bread? I don't know if that's forgivable. All in the name of Sprouted Kitchen, my friends. Negligence and learning lessons go hand in hand. But seriously, this recipe is one to log away. It makes a quick lunch, could be used as a starter for a meal, or you could use baguette slices instead and make it into an appetizer. It's all things you love about a sandwich and a salad, in one bite.

I also wanted to add a quick note that we are now managing sponsors on the side bar. If you, or any small business you know may be interested, use the contact form and I can answer any questions. We don't intend for it to be distracting, but it's a great opportunity for us to grow, as well as offer affordable advertising to some great businesses. Now, back to the tartine of goodness!

CARAMELIZED ONION+GREENS TARTINE // Serves 2 as Entree or 4 as a Starter

If you dislike goat cheese, you could use ricotta or mascarpone as an alternative.

1 Whole Grain Fresh Bread Boule/Loaf

1 Garlic Clove

4 oz. Goat Cheese

4 tsp. Herbs de Provence

1 Medium Yellow Onion, Sliced Thin

1/2 Tbsp. Unsalted Butter

1 Cup Cannellini Beans, Cooked and Drained

1 Endive, Halved and Sliced

2 Tbsp. Red Wine Vinegar

2 Cups Mache

1/2 Cup Chopped Radicchio (optional)

1 tsp. Extra Virgin Olive Oil (optional)

Salt/Pepper

1. Over medium heat, melt the butter in a large pan. Add all of the sliced onions and stir to coat. Leave them on medium low heat, and stir every once in awhile until they turn a golden brown color. This should take about 20 minutes, depending on the pan size and material.

2. While the onions cook, slice the bread into 1/4-1/2'' slices. I used 4 slices, two per person. Warm a grill or grill pan (you can use a toaster as well).

3. In a mixing bowl, add the beans, mache, endive, optional radicchio, vinegar and a pinch of salt and pepper. Add the caramelized onions to the bowl and mix. You will need to use your fingers to separate the tangled onions. You could add a tsp of oil here if you like things more dressed, plenty tasty without, a tad zingy from the vinegar.

4. Toast the bread slices on the grill, grill pan or toaster. While they are still hot, rub the raw garlic clove on one side of each slice. The heat will release the garlic flavor. Spread desired amount of goat cheese on the garlic side of the toast and sprinkle 1 tsp.-ish of the herbs de provence on top of the cheese. Plate them with a few heaping spoonfuls of the mache and bean mixture atop the toast and sprinkle with fresh pepper.

SPROUTED KITCHEN COOKBOOKS

cooking club