Oct 2, 2012
I'm on a roll. Consecutive posts for two different baking groups deserves a pat on the back... or a chocolate chip cookie. The first recipe for Tuesdays with Dorie in October is this Cranberry Walnut Pumpkin Loaf from Baking with Julia. Considering my not so stellar record with recipes lately, I made certain to read and reread the recipe as it turned out to be a two-day affair with a couple of rising periods. Knowing this wasn't a quick bread, I saved the weekend to bake, crossing fingers, toes, and eyes that I'd have something to post on Tuesday.
To be honest, this was one recipe I wasn't particularly inspired by. I'm not experienced working with yeast so I had reservations and fears from past failures reminded me to really attention to times and such. I didn't have the exact loaf pans specified in the book but I got close, using two mini pans that had similar dimensions... I believe they were an inch longer and 3/4in less in width than the sizes mentioned. The remaining dough went in a 9x5 pan -- probably too large for what was left. Another modification, rather minor... used dried cranberries instead of fresh.
Fortunately, the dough had no problems rising or resting in the fridge overnight. However, on the second rise (with the dough separated in the pans the next day), I likely miscalculated the amount to put in each pan because the dough didn't rise above the rims or even completely fill in the spaces; hence slightly flatter loaves and no real "muffin" tops (hehe)... or, according to the book, beautiful crowns.
Overall I'm fine with the results. It's not my favorite bread nor do I see myself revisiting the recipe; I found the taste of pumpkin lacking and rather disappointing. But it's not bad and I plan on having a warmed slice with my coffee in the morning.