Cinnamon-Swirl Pumpkin Yeast Bread

I'm just gonna say it: I deserve the "Worst Food Blogger" award for the lack of posting that's been going on around here lately.

Have you noticed at all? I hope not. I've tried to hide the fact that I've barely stepped a toe in the kitchen to try out new things for the past few weeks by attempting to distract you with my overwhelming charm visits to fun places, collaborations with pretty blogs, random posts about the contents of my refrigerator, and occasional sharing of easy {and sinful} desserts.

I hope it's worked.

It's no substitution for regularly posted recipes, I know. After all, aren't food bloggers supposed to -- you know -- share food? I'm pretty sure that's how it's supposed to work. But honestly, I may have forgotten about that tiny detail for just a sec.

Can I just tell you how easy it is to get behind on posting when you're all.over.the.flippin'.place? I admire the bloggers out there who take fabulous trips to this conference and that retreat and this speaking engagement... and still manage to crank out posts, like, every day. I haven't mastered that part of this whole gig just yet.

I'm just over here all, "Hey look! I managed to go to work, wash a load of laundry AND share one recipe this week!" {I'm totally making that into one of those Someecard things you see all over Pinterest. Don't steal it.}

What's even more frustrating is that I actually do have plans to share stuff with you, but those things get shoved to the back of the queue because of other somewhat-more-important things that take place in the 5 minutes of spare time I have these days like showering and paying bills and vacuuming the 80 tons of dog hair that seems to cover every square inch of our home in the blink of an eye if I don't attend to it with semi-often frequency.

So, yeah. I don't blame you for not believing me anymore when I say that I do plan on showing you some of the cool things I did in San Francisco... IN JUNE. It will happen. Just don't hold your breath.

Anyway, I should probably stop apologizing and actually give you a recipe to try out. That might be a good start.

Since I'm making up for lost time, it's a doozy. Cinnamon-Swirl Pumpkin Yeast Bread. Not to be confused with Pumpkin Quick Bread, its sweeter, less time-consuming counterpart.

This is the type of bread that you cut into thick slices, toast, and slather with butter for breakfast. It's got a nice crusty exterior and a tender, bready interior with a hypnotizing swirl of brown sugar and cinnamon in the middle. It has a hint of sweetness without the feeling that you're eating cake for breakfast. {Which, by the way, I find nothing wrong with from time to time.}

And because it's fall and you can't get away with posting anything that doesn't contain at least a tiny bit of pumpkin {not even when it's still a billion degrees out where you live}... it's got some of that, too.

A word of warning: since this is "real" bread -- the type that requires kneading and stuff -- it takes some time to make. You've got to let it rise. You'll need a rolling pin. There will probably be flour everywhere. But guess what? I think it's totally worth it.

Guess what else? This recipe makes two very decently-sized loaves. One for you and one for a friend. Or two for you and a need to bust out the stretch pants. Or none for you and many happy recipients. I'll let you decide which option you'll take.

So, are we friends again? Because I need to go look for my stretch pants if we're not. I only share bread recipes with friends.

Ok, fine. Here you go.

I hope to be back on a regular posting schedule soon. Until then, nibble on some toast. ;)

Cinnamon-Swirl Pumpkin Yeast Bread
Hardly adapted from Taste of Home

4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 teaspoon sugar
2 packages active dry yeast
1 1/2 cups warm water
1 cup pumpkin puree {canned or homemade}
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten

For Swirl:
3 tablespoons butter, melted {divided}
1/2 cup packed brown sugar {divided}
1 teaspoon ground cinnamon or pumpkin pie spice, if you prefer {divided}

1. In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups all-purpose flour with whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar, and yeast. Mix until thoroughly combined.

2. In a small bowl, whisk together warm water, pumpkin puree, applesauce, oil, and eggs. Pour into dry mixture and beat until combined. Slowly add in the remaining all-purpose flour. It will form a thick, stiff dough.

3. Change to bread hook attachment and knead for 4-5 minutes until the dough is elastic. {You can do all the mixing and kneading by hand, too, of course. But it's a heck of a lot easier with a stand mixer!}

4. Place the dough in a large bowl greased with non-stick spray. Cover with plastic wrap. Place in a dark, warm place and allow to rise for about an hour or until just about doubled in size.

5. Once risen, punch down the dough and divide in half. Roll out into a large rectangle {about 18 x 9 inches}. Brush the rectangle with melted butter, then sprinkle with brown sugar and cinnamon or pumpkin pie spice. Starting with the long size, roll up the dough {jelly roll style} and pinch the seams. Repeat this process with the remaining ball of dough.

6. Preheat oven to 350 degrees. Grease 2  9x5 inch loaf pans. Place rolled up dough into prepared pans. Cover and allow to rise, again, for 30-45 minutes or until the dough doubles and fills most of the pan.

7. Bake loaves for 55 minutes to 1 hour until the outside has formed a light brown crust. {If it starts to brown too much, just cover with foil until the bread is finished baking.}

8. Cool in pans for about 10-15 minutes, then remove and cool for another hour or so on a wire rack before cutting for best slicing results. If you don't mind crumbly slices, eat warm from the oven! :)

Roasted Grape, Onion & Rosemary Focaccia

 

I joined a Facebook group a few weeks ago called the 12 Loaf Baking Challenge. I can't remember how in the world I came across it {maybe clicked through from a Pinterest find?}, but I thought it was the coolest thing. And by cool I mean super baker-nerdy. But whatevs.

So, the way it works is you join the group* and the moderator, Becky Ann, updates the bread baking theme each month based on a different ingredient. Group members come up with their recipe, photograph it and share it in the group for others to enjoy. The goal? To "expand your bread baking horizons"! What can I say, I'm a sucker for carbs a challenge.

January's assignment was to share a bread recipe that incorporates fruit. So, I found a recipe I wanted to try and made it. And it was really, really good. But I never got around to sharing it, and now February has begun and there's a new theme to work on {Seeds!}.

But seriously, it would be just plain mean not to share this recipe, because it is phenomenal.

I never would have guessed that grapes are so delicious roasted. Or that they pair so well with caramelized onions and rosemary. Or that I could eat focaccia for 4 days in a row and not get sick of it. But they do. And I did.

This bread is hearty, more like a thick Sicilian pizza due to the toppings. It is also one of the quickest, easiest breads I've ever made. I've made it a bunch of times, changing out the herbs and toppings to suit my tastes or what I have on hand. It is extremely forgiving, and I've let it rise overnight or whipped it up quickly within a few hours of serving. In short, it is practically foolproof.

I can't wait to get my hands on some more yeasty doughs. And who knows, maybe I'll actually get around to sharing it next time! {Both the recipe AND the finished product, that is!}

* The 12 Loaf Baking Challenge is looking for new members! If they reach 1,000 group members, they may be able to obtain a sponsor who will award fun prizes to monthly winners. So, if you think you'd be up for it... and even if you don't!... join the group and challenge yourself in the kitchen. You may be surprised with your skills!

Roasted Grape, Onion, & Rosemary Focaccia
Bread adapted from King Arthur Flour, Recipe inspired by Smart Cooking The Costco Way

For Toppings:

1 small onion, sliced thin
2 tablespoons olive oil
1 cup red or green grapes {seeded, if not already seedless}, halved
1 tablespoon fresh rosemary leaves, roughly chopped
1 clove garlic, grated or minced
1/2 teaspoon coarse sea salt

1. Heat about a tablespoon of olive oil in a medium pan over medium heat.

2. Add sliced onion and sprinkle with a pinch of salt. Saute onion until golden and caramelized, about 20 minutes. {If pan begins to dry out, just add a little splash of water and scrape up bits from the bottom.} Set aside until ready to use.

3. Meanwhile, combine olive oil and grated garlic clove in a small microwave safe cup. Microwave on high for 30-45 seconds until oil is fragrant with the scent of garlic. Set aside.

For Bread:

1 1/2 cups warm water

3 tablespoons olive oil (plus additional for drizzling)

1 1/4 teaspoons salt

3 1/2 cups unbleached all-purpose flour

1 tablespoon instant yeast

1. Drizzle a 9x13 inch sheet pan with about 2 tablespoons of olive oil.

2. In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.

3. Scoop batter onto oiled pan, spreading dough out as much as possible. {Dough will be sticky.} Cover with a clean dish towl and let rise for an hour.

Note: You can also make this ahead. Just cover with plastic wrap {ideally sprayed with non-stick spray} and pop in the fridge to rise overnight. When ready to bake, remove from refrigerator and let sit at room temperature for an hour before proceeding with recipe.

Assembly:

4. Preheat oven to 400 degrees. Uncover dough and poke with tips of fingers to make deep indentations. With a silicone basting brush, "paint" on prepared garlic oil {I tilted the cup to use just the oil and not the garlic bits, but if you'd like it to be more garlicky, feel free to include the garlic bits}. Drizzle dough liberally with plain olive oil. {I know this seems excessive but it soaks in as it bakes. Trust me.}

5. Top dough with grapes, pressing them into the dough. Sprinkle with caramelized onion, rosemary and sea salt.

6. Bake for approximately 30-35 minutes or until the top develops a golden brown crust.

7. Remove from oven and let cool for 5 minutes, then remove from sheet pan with a spatula and transfer to a cutting board. Cut into desired shapes and serve warm.

Willowbird Baking Challenge: Cuban Sandwich "Cinnamon" Rolls

I'm sure it's pretty easy to surmise from reading this blog that I'm in the kitchen a lot. I can't even imagine the actual amount of hours I've logged researching recipes, mixing up batters, baking up goodies, and taste testing. {And let's not even talk about the actual amount of calories consumed. Yikes!}

When you do something that often, it's nice to have a little push from an outside source to get creative and challenge yourself to a new technique.

Except, ironically, most of my close friends aren't remotely as into cooking and baking as I am. I'd even say some have a slight aversion to it! And while they are all super supportive of my passion {and always willing to taste test the latest invention out of my oven}, I don't expect them to be nearly as obsessed enthusiastic about kitchen related matters as I am.

For inspiration and motivation, I read other cooking blogs. And there are SO many good ones out there. What I've found in all my reading is that, much like in the "real" world of interpersonal relationships, certain blogs appeal to me more than others because of the writers behind them.

When I read a blog, I like to get a sense of the person who is sharing such carefully crafted information, pictures, and stories with me. Some blogs I find intriguing because their writers live such a different type of life than I do that it's sort of fun to peek into a different world {voyeuristic much??}. With others I feel instantly connected to the author because I think to myself, "I would totally do/say/cook/feel that way!" in reading their adventures. You know how sometimes you meet someone {or browse their Pinterest boards} and you just know that you could be besties? Yeah, that happens in the blog world, too.

So anyway, all this rambling is just setting you up to tell you how I came to make these:

Cuban Sandwich "Cinnamon" Rolls

What?

No, they're not as weird as they sound, I promise. And they don't even contain cinnamon, but I'm not sure what you call a cinnamon-bun-style savory roll-type-thing. {And aren't you glad I didn't decide to call them that instead?}

Julie from Willow Bird Baking, a blog that I stumbled upon a while back, challenged her readers to step outside the usual and innovate cinnamon rolls. {In case you are interested in seeing the video call-to-action, click here. She is just adorable.} Why? Well... why not?

If you take a look at her blog's tag line, it says right there across the top that part of the blog is about teaching "Kitchen Confidence". {Which I love and, am not going to lie, wish I came up with myself.}

So yeah, once I saw her challenge, I knew I had to take part in it. {Even though, seriously folks, I am up to my eyeballs in other things I should be doing right now. But whatever.}

After the initial thought of "Maple Bacon Rolls", which she totally mentions in her video, I came up with Cuban Sandwich Rolls... because, isn't that the next logical thought?

I have no idea what possessed me to think of such a thing {except for the fact that my family is Cuban, I live near Miami, and I love Cuban sandwiches, of course}, but I have to tell you that I am pretty sure you're going to love me for it. Or hate me. Because Julie's recipe for dough {which was a required element of the challenge} calls for shortening and we all know there is just no healthying that up.

Challenge yourselves, friends, and make these. Or if you're not into cooking, challenge yourself to do something new in whatever you consider your passion. Because growing and connecting is what it's all about.

And thank you, Julie, for fun and delicious challenge!

Cuban Sandwich "Cinnamon" Rolls
Inspired by Willow Bird Baking

For the Dough:

Click here for Julie's fabulous Cinnamon Roll Dough Base ... and try not to drool on yourself when you see the Coconut Almond version she made!

For the Filling:

2-3 tablespoons yellow mustard {nothing fancy, that's not how Cuban sandwiches roll}
About 1/3 cup dill pickles, roughly chopped
Approximately 12 slices of Swiss cheese
Approximately 1/4 pound deli sliced ham
Approximately 1/4 pound deli sliced pork
3 tablespoons butter, melted

Make the dough. {This recipe is an over-nighter so plan accordingly!}

*Note: I only used half of the dough this recipe makes. You can use the whole thing if you prefer, but you will need to double the amount of filling ingredients to ensure you have enough. If you'd like to save the other half of the dough, wrap it up in plastic wrap and freeze or use the other half to make another creative roll!}

Turn dough out onto a floured surface and roll out into a rectangle, about 1/8 inch thick.

Apply a thin layer of yellow mustard with an offset spatula leaving a 1/4 inch border all the way around so it doesn't squirt out the sides when you roll it up.

Sprinkle chopped pickles over the mustard. Lay slices of Swiss cheese side by side until the entire rectangle is covered. Repeat with ham and pork slices.

With the long side facing you, roll up the dough carefully, and place seam side down. With a very sharp knife, cut about 1 inch thick pieces. {I find the easiest way to do this is to cut the entire log in half. Then cut each half in half again, etc. until you have sliced it up into even slices.}

In the prepared baking dish, place the sliced rolls snugly next to one another. Cover with plastic wrap or a clean moistened dish towel, and let rise in a warm place for 1 to 1 1/2 hours or until they are just about doubled in size.

Bake for 18-20 minutes or until browned on the top. Remove from oven and brush with melted butter, then bake for another 2-3 minutes.

Serve while warm and melty.