Dutch Oven Artisan Bread

I have a new favorite and it's my husband's new favorite too!! It's fresh baked bread, and I am a bit over excited about it. I wish I had started making fresh breads earlier, but I'm glad to have started now and I may never stop. Hello, carb-overload!

Because breads are certainly a part of any Thanksgiving meal, I wanted to share this dutch oven recipe. It's so simple and turns out so well! It would be perfect for your Thanksgiving dinner. You could scoop up the runaway gravy or top it with creamy butter. Really this artisan bread is perfect anytime. 

• What You'll Need
• 4 1/2 cups bread flour
• 2 TBSP of yeast
• 2 TBSP sugar
• 2 cups warm water
• 1 1/2 TBSP salt

• What You'll Do
• In a large bowl combine the yeast and sugar, mixing well. Then stir in the warm water and whisk it lightly by hand. Let is rest for 10 minutes.
• In a separate bowl, combine 3 cups of flour and the salt. Mix.
• Once the ten minutes have passed, add the flour mixture to the yeast mixture one cup at a time. Then add the the remaining flour, a half a cup at a time until the dough comes together in a ball. 
• Knead the dough in the bowl for about five minutes. 
• Transfer the dough to a greased bowl and cover, letting rise for 25 minutes. 
• Preheat the oven to 400° and put the dutch oven inside the oven.
• Once the dough has risen, lightly coat its top and bottom with flour. 
• Remove the dutch oven from the preheated oven. Then carefully drop the dough into the center of the dutch oven.
• Slice three slits in the top of the dough and cook for 30 minutes covered. 
• Lastly, take the lid off and cook for 7 to 10 minutes until the top is golden and crunchy.

 

Pumpkin Cornbread

Happy Thursday, ya'll!! We are getting closer and closer the the weekend! Today's pumpkin recipe comes from my friend Emily! Monday night the four of us (husbands included) got together for dinner. Emily made a delicious white chili and this pumpkin cornbread. I had to have the recipe and she gladly sent it to me later that night.

I turned around and made her recipe Tuesday night to go along with dinner. Because you could eat this pumpkin cornbread all week and not get tired of it (I'm the proof). I'm super excited to share her recipe with you and hopefully this ends up on your table with a bowl of chili or hot soup. Put a slice of butter in the middle and if you're feeling a little extra sweet, drizzle with honey!

• What You'll Need
• 1 cup all-purpose 
• 1 cup cornmeal (I used yellow)
• 1 cup unsweetened pumpkin puree
• 1/2 cup sugar
• 1/4 cup canola oil
• 1 TBSP baking powder
• 1 TSP salt
• 1/2 TSP cinnamon
• 2 eggs

• What You'll Do
• In a bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cinnamon.
• In another both, combine the eggs, pumpkin puree, and oil. Mix well then add it to the dry mixture. Stir until well combined. 
• Pour into a square, greased baking dish (about 8" - 9") and bake at 400° for 30-35 minutes. 

Pumpkin Spice French Toast

And the pumpkin flavor continues with Pumpkin Spice French Toast this morning! This the perfect breakfast food for your weekends. Paired, with some bacon and fresh fruit, you've got fall on a plate. Husband and I enjoyed this meal picnic style by our family room fireplace. No matter where you gobble this up, you're going to love it! The pumpkin isn't overwhelming and all the spices really bring the flavors together! 

• What You'll Need
• Arnold's sourdough bread (or whatever bread you prefer)
• 2 eggs
• 1/4 cup pumpkin puree
• 1/4 TSP pumpkin pie spice
• 1/4 TSP cinnamon
• Dash of nutmeg
• Dash of cloves
• Splash of milk

• What You'll Do
• In a bowl, whisk together the eggs and splash of milk. 
• Then add the pumpkin puree and spices. Mix well until thoroughly combined.
• Spray a skillet with cooking spray and heat on medium. 
• Dip the bread into the egg mixture, flipping to cover both sides.
• Put two pieces of bread on the skillet at a time and cook until the toast as lightly browned.
• Top with butter, powdered sugar, and syrup. 

Pumpkin Spice Bread

You can't go wrong with pumpkin, and it's kind of shame that we don't use it year round. So I'll be whipping up as many pumpkin dishes as I can this fall and probably into winter. Today I'm sharing a from-scratch pumpkin spice bread. It's perfect with your morning coffee, as a sweet treat after lunch, and really to nibble on whenever. 

Also, head over to Hill Collection this morning for a really great Halloween DIY!!

• What You'll Need
• 2 cups all-purpose flour
• 3/4 TSP salt
• 2 TSP baking soda
• 2 TSP cinnamon
• 1/2 TSP nutmeg
• 1/4 TSP cloves
• 1/4 TSP allspice
• 15 oz can pumpkin puree
• 1 cup vegetable oil
• 2 1/2 cups sugar
• 4 eggs
• Butter for greasing the pan

• What You'll Do
• Preheat the oven to 350° and place rack in the center of the oven.
• Sift the flour and spices together in a bowl.
• In a larger mixing bowl, mix the pumpkin, oil, sugar, and eggs together. 
• Add the flour mixture to the egg mixture, stirring until well combined. 
• Divide the batter in half between two greased loaf pans
• Bake about 50-60 minutes or until a toothpick inserted in the bread's center comes out clean.
• Let the bread cool in the pans then turn them onto a rack to cool completely.  

To see more pumpkin recipes, click HERE.