Pumpkin Chocolate Chip Bread

• 1 3/4 cups unbleached all purpose flour
• 1 1/2 teaspoons combination of cinnamon, cloves, allspice, nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup honey
• 3 large eggs
• 1 1/2 cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Preheat oven to 330°F. Butter and flour 8x4 metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter until smooth. Beat in honey, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture. Stir in chocolate chips. Transfer batter to prepared pan.

Bake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

Cranberry Orange bread

The recipe called for chopping the nuts and cranberries but I prefer them whole.

2 1/2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Honey
1/4 Cup Butter
1 Cup Orange Juice
1 Egg
1 Tsp Vanilla
1 Tsp Grated Orange zest
1 Cup Fresh Cranberries, chopped
3/4 Cup Chopped Walnuts

1. Combine flour, baking powder and salt.
2. Cream butter and honey in mixer. Add juice, egg, vanilla and orange zest.
3. Pour the flour into the butter mixture to combine. Add cranberries, walnuts. 

4. Bake 50-60 mins at 350 in 9x5 pan.
5. Let rest for 5 minutes in the pan, remove to wire rack.

Almond and Rosemary Wheat Bread

1 1/3 cup very warm water
1 package yeast
1 tsp sugar
1 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
1 1/2 tsp salt
1 cup whole wheat flour
1/2 cup toasted chopped almonds
2 3/4 cup bread flour

1. In a large bowl stir together water, yeast sugar. Let stand for 5 minutes. Add oil, rosemary, salt. Add wheat flour, nuts, bread flour.
2. Knead 6-8 mins. Place dough in oiled bowl, turn to grease surface, cover.
3. To bake now, rise for 1 hour. To bake later, chill 2-24 hours. Let stand at room temp for 30 mins before baking.
4. Place dough on floured surface, cover, rest for 10 minutes. Place in 8"x4" roll on greased baking sheet, sprinkle with flour, cover and let rest 30-45 mins.
5. Slice cuts into top of loaf. Brush top with cold water or 1 tbsp water and an egg. Bake 30 mins at 375.

Spicy Apricot and Sausage Bread

Spicy Apricot and Sausage Bread

4 oz andouille sausage, finely chopped

1/2 cup dried apricots, finely chopped

1 tsp red pepper flake

2 tbsp fresh rosemary, finely chopped

2 tsp fresh parsley, finely chopped

2 tbsp honey

3 1/2 cups all-purpose flour

1 package yeast

1 tsp salt

2/3 cup very warm water

2 eggs, beaten

1/4 cup olive oil

brush on top of bread

1 egg, beaten

1 tsp water

1. Saute sausage until brown, add in apricots and red pepper - cook for one minute. Add in fresh herbs and honey. Take off heat. 

2. In mixer add 1 cup flour, yeast, salt and water. Let sit 5 mins. Add eggs, oil and beat for medium to combine stopping as necessary to scrape sides. Beat on high for 3 minutes. Remove from mixer, stir in sausage mixture and remaining flour.

3. Knead dough on floured surface 3 to 5 mins. Place dough in lightly greased bowl, turn to coat. Cover let rise in warm place 1 hour. 

4. Divide dough into thirds, cover to rest 10 mins. Roll each into 16" rope. Braid. (To serve today, let rise 40 mins. Omit step 5, go to step 6)

5. Chill 2-24 hrs. Let stand at room temp for 30 mins before baking. 

6. Combine egg and water and brush on braid. Bake at 350 for 20-25 mins.