One day, I decided to try my luck at making homemade bread. I’d seen my aunt do it before and have used yeast countless times to make pizza dough…so it couldn’t be TOO hard, right? Ha. Haha. Hahaha.
My first attempt was ok, but rather disappointing. It didn’t rise as tall as I wanted and was rather dense. It was edible and perfect to use up on things like French Toast, but definitely not sandwich quality. I’ve gotten some pointers from my talented bread making aunt, so hopefully next time will be better. I plan to try it again very soon and will share the recipe then. And hopefully some photos of the perfect bread!
I also learned (the hard way) that my thermometer is NOT oven proof. Oops : )
After feeling a little bummed about the failed bread, I decided to make some easy pumpkin bread to make me happier! Any yeast-less bread is obviously much easier to make, so I was a feeling better afterwards. Here’s my favorite pumpkin bread recipe, that I got from my mom:
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
3 cups sugar
1 cup oil
2/3 cup water
2 cups canned pumpkin
Combine sugar, oil, and eggs in bowl and mix together. Add other ingredients and mix only until dry particles are moist. Pour into two 9x5x3 loaf pans. Bake at 350 F for 60-70 minutes. (or until toothpick comes out clean) Cool on wire racks.
*Note, this recipe makes TWO loafs. I halved the recipe and just made one. Enjoy!