Skip to main content

Shaker Saffron-Pumpkin Bread

I adapted this from Country Breads of the World by Linda Collister and Anthony Blake (United States: The Lyons Press, 2000). I diverge from the traditional Shaker loaf with the addition of saffron and pumpkin seed topping.

1 C milk
pinch of saffron
4 T butter
1/2 C organic granulated sugar
1 t fine sea salt
2 T active yeast
8 C white whole wheat flour
1-1/2 C pumpkin puree
2 eggs

Heat the milk, butter, and saffron threads until butter is completely melted then remove from heat. Add sugar and salt. Stir well and leave to cool until lukewarm. Add yeast to milk mixture and let sit till bloomed. Stir in pumpkin puree and eggs, mix well. Work in the flour until you have a firm dough that begins to leave the sides of the bowl. Turn dough out onto a floured surface and knead for 7-9 minutes. Place dough in a lightly greased bowl and turn to coat. Cover with a damp dish towel and let rise till doubled in size, approximately 90 minutes.

Punch down dough. Place into a large baking bowl, or into two loaf pans. Sprinkle with raw pumpkin seeds and coarse sea salt. Press toppings lightly into the top of the loaf. Cover and allow to rise until doubled in size, again, approximately 60 minutes.

Preheat oven to 400 degrees. Bake for 35 minutes until a golden brown and the loaf sounds hollow when unmolded and its underside tapped. Turn out onto a wire rack and brush with melted butter. Leave to cool.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an