9 Grain Whole Wheat Bread

I have learned a few things. Every week, every day, we learn new things. I have learned that pasta doubles in volume when you cook it (basic, I know), and to pay attention to measurements. Sixteen ounces of lettuce in weight is much, much, much more than sixteen ounces of salad in volume. I learned that if I am ever on Chopped, and one of the ingredients is tripe I need to marinate it in yogurt or milk so it doesn't taste gamey. I learned that aluminum pots ruin sauce, and 22 quarts of sauce is more than enough for 200 people. The list goes on and on, but I will spare you. Just remember, when heading into the kitchen, making mistakes is one way to get better at the things you do. Of course, avoiding the mistakes is probably the best scenario, but it doesn't always happen that way.

Pumpkin time

Well, I have quite a few things to blog about. I have some restaurant reviews, and a couple of recipes I had forgotten about, but one sticks out among the rest. I thought this recipe was on my blog. A friend asked about it and I was about to give them the link when I realized it wasn't on here!
This recipe I discovered when reading Gourmet magazine a few years back. It was from the book of the month, and the recipe was for pumpkin bread. I absolutely adore pumpkin bread. It symbolizes everything fall to me. All things pumpkin signal the arrival of cooler weather; pumpkin spice lattes show up at the beginning of September, and my coffee even knows its time to get baking. Pumpkin rolls, filled with cream cheese frosting are a given at fall potlucks and family gatherings. Pumpkin scones make their way to the table on cool autumn mornings and pumpkin spice cakes and breads add to the festivities. Last year I made a pumpkin spice cake with maple cream cheese frosting. Amazing.
Up until I read this recipe in Gourmet magazine, I had never had a pumpkin loaf recipe that really impressed me. I had made breads that were more like cakes, but never a real bread with some substance. I made this recipe, and I knew I needed this cookbook. It was from the Art and Soul of Baking. I know. You are probably like 'Blah, blah, blah...is that the only cookbook she reads?' Its not. I really do read a lot of cookbooks, but I am seriously telling you this one is a winner.
I fell in love with this cookbook, just because of this pumpkin bread. I made it for lots of people, and they still talk about it. As a matter of fact, a friend made a pumpkin bread, then sent me a message asking for that recipe because it is so superior. It is the best breakfast/snack time bread. Seriously.
So.....while you are wasting time reading this, I am going to be baking it. You should do. You won't regret it. As a matter of fact, you will probably wish you had made two, and put one in the freezer to thaw and enjoy later, or take it to a neighbor.

Pumpkin spice loaf (with walnuts, if you want)
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs
1/3 cup water
1 1/2 cups sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup chopped toasted walnuts (optional)

Preheat oven to 350 and position the oven rack in the center. Coat a loaf pan with cooking spray. Combine dry ingredients, except sugar, in a medium bowl. Whisk together eggs, water, and sugar in another bowl. Add the pumpkin puree, vegetable oil, and vanilla, and blend well.
Add the pumpkin mixture to the dry ingredients and whisk until blended and smooth. Add the walnuts, if desired, and stir until they are evenly distributed. Scrape into prepared loaf pan.
Bake for 55-65 minutes, until bread is firm to touch and toothpick inserted comes out clean. In the meantime, make cream cheese frosting, if desired. (The bread is great without it, so don't sweat it if you don't have the ingredients or just don't want to make it.)

Cream cheese frosting (this makes a lot)
12 oz cream cheese, at room temperature
3/4 stick butter, at room temperature
3 cups powdered sugar
1 1/2 teaspoons vanilla extract

It's in the Rain

Well, I finally made my way out of the new 'blogger in draft'  layout and made my way back to the things I know. The old stuff. So now I can get back to posting on my blog!
I wanted to start by saying it is really sad that I have around 400 pictures of food on my camera, and about 150 of my children/ family.

I know it is July, but the weather has been a bit gloomy lately, and that always makes me feel like baking. Even though, somehow, it is gloomy and raining but it is hot and humid outside. I wanted to share a recipe for focaccia. I LOVE LOVE LOVE focaccia. I could eat it with everything. As a matter of fact, I do. When I make up a batch, we eat it with dinner, as an after dinner snack, I make breakfast sandwiches with it the next day and then I turn the rest into croutons or stuffing. It is absolutely delicious. If you have never made homemade bread, you have to try it. There is nothing that beats the aroma of fresh baked bread filling your house, and then eating it! I love it warm, with lots of butter. Not the fake stuff. Butter. Focaccia has all these wonderful little pockets in it that make it perfect for soaking up butter. Yum!

This is absolutely perfect for a special Italian dinner. Obviously I can't make it all the time, or else I would have to buy new clothes. Bigger clothes. But it is definitely worth the effort, just to have it once in a while.
So the next time the weather cools off, and you are in the mood to bake, throw in a batch of this bread, start a pot of coffee, and put in a Christmas CD. It makes bad weather fun!

Rosemary Focaccia
from the  Art and Soul of Baking
2 1/4 cups warm whole milk (110 to 115 F)
1 teaspoon sugar
1 Tablespoon active dry yeast
5 cups flour

3 Tablespoons olive oil
2 bunches fresh rosemary, leaves removed and very finely chopped
1 teaspoon salt

Combine the warmed milk and sugar in the bowl of a stand mixer and sprinkle the yeast over the top. Whisk in 1/4 cup of the flour by hand. Let the mixture sit for1 minute, or until the yeast is activated and foamy or bubbling. Whisk in another 2 cups of flour, or enough that the dough resembles a thick pancake batter. Attach the paddle attachment and mix on low speed for 4 minutes.

Add the olive oil, rosemary, and salt to the dough, attach the dough hook, and knead on low until well blended. Add the remaining 2 1/4 cups flour and knead for 2 minutes. Scrape down the sides of the bowl and turn the dough over in the bowl so everything is mixed evenly. Continue to knead for 2 minutes longer. The dough might stick to the side of the bowl a bit but that's ok.
Lightly oil a tub or bowl and scrape the dough into the tub, lightly brushing the top with oil. Cover with plastic wrap or a damp lint-free towel and let the dough rise until doubled in size, about 1 to 1/2 hours.
Scrape the risen dough onto a prepared baking sheet. Lightly oil your hands and press down on the dough firmly to expel some of the air bubbles, but don't knead the dough. Begin to push and gently stretch the dough into an even layer in the pan.
Brush the top of the dough with a little olive oil and cover the plan with plastic wrap or the damp towel. Let the dough rise until it is almost doubled in size.
Preheat the oven to 375. Be sure your oven is completely preheated.

Remove the plastic wrap. Dimple the dough by gently pressing your fingertips into the dough about 1/2-inch deep.
Bake 30 to 35 minutes, until the bread is a deep golden brown. Cool for 10 minutes, then cut with a serrated knife.