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From the kitchen of One Perfect Bite... I'll be featuring several Easter breads over the next few weeks, and I thought this would be a good recipe with which to begin the series. It's the easiest of the lot to make and it will be doing double duty as a table prize and centerpiece at an upcoming church luncheon. Those of you who are long-term readers of One Perfect Bite probably remember the Flower Pot Bread that was used in the same way. This year, however, I was asked to find a bread that was edible as well as decorative. I found this recipe at Allrecipes and it was just what I was looking for. Fortunately, this will be a group effort and my responsibility is limited to demonstrating how the bread is made. The real work will be done by a dozen other gals who will actually bake the coffee rings. I don't anticipate there will be any problems if the recipe instructions are followed, but this bread differs from some of the others that are floating around. The eggs that are inserted into the dough are not cooked prior to baking. That means they must be carefully handled when they are dyed. This braid is especially attractive when the eggs are intensely colored, but pale or brightly hued, they must be thoroughly dry before they are inserted into the dough. Moisture will cause them to bleed and spoil the appearance of the bread. Alton Brown has a recipe in which eggs are baked rather than boiled or steamed. I'm including a link to it, here , because it's a technique you might want to use with your Easter eggs. This bread is best served freshly made but it will keep a day or so if you intercept the eggs before serving. Here's the recipe. Braided Easter Egg Bread ...from the kitchen of One Perfect Bite courtesy of Allrecipes.com Ingredients: 2-1/2 cups all-purpose flour, divided 1/4 cup white sugar 1 teaspoon salt 2-1/4 teaspoons (1 package) active dry yeast 2/3 cup milk 2 tablespoons butter 2 eggs 4 to 5 uncooked eggs, dyed and thoroughly dried 2 tablespoons butter, melted Directions: 1) Combine 1 cup flour, sugar,salt and yeast in a large bowl. Mix well. 2) Combine milk and butter in a small saucepan and heat until milk is warm and butter is softened but not melted. 3) Gradually add liquid mixture to flour mixture, stirring constantly. Beat in eggs and 1/2 cup of reserved flour. Add remaining 1 cup flour in two parts, stirring well after each addition. When dough comes together turn onto a floured surface and knead until dough is smooth and elastic, about 8 minutes. 4) Lightly oil a large bowl, place dough in bowl and turn to coat all surfaces with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 5) Deflate dough and turn it out on a lightly floured surface. Divide dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long rope about 36 inches long and 1-1/2 inches thick. Use ropes to form a loosely braided ring, with spaces to insert eggs. Seal ends of ring and transfer to a lightly buttered baking sheet. Use fingers to slide eggs between braids of dough. Cover loosely with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes. 6) Meanwhile, preheat oven to 350 degrees F. When dough has doubled in size, brush with melted butter and bake for 50 to 55 minutes, or until golden brown. Let sit for 10 minutes, then transfer to a wire rack to cool. Yield: 1 ring. One Year Ago Today: TapenadeTwo Ways - Black and Green Olive Spreads Two Years Ago Today: Avgolemono - Greek Lemon Chicken Soup

Source: oneperfectbite.blogspot.com

12 whole chicken wings 3 ounces unsalted butter 1 small garlic clove , minced 1/4 cup hot sauce 1/2 teaspoon salt 1 Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring into a boil. 2 Remove the tips of the wings and discard or save for making stock. Using a sharp kitchen knife, separate the wings at the joint. Place the wings in a steamer basket, cover, reduce the heat to medium and steam for 10 minutes. 3 Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan line with paper towels and place in the refrigerator until cold. 4 Preheat the oven to 425 degrees F. 5 Replace the paper towels with parchment paper. Roast in the oven for 20 minutes. Turn and cook another 20 minutes or until golden brown. 6 While chicken is cooking, melt the butter in a small bowl along with the garlic. 7 Transfer to a large bowl and add hot sauce and salt. Stir to combine. 8 Remove the wings from the oven and add to the bowl and toss with sauce. 9 Serve with desired condiments ie Ranch, Bleu Cheese, etc.

Source: food.com

1 (14 -16 lb) frozen young whole turkey 1 Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. 2 Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket or 20-quart stock pot. (If you make the brine the same day you need to use it, just use a 7 lb bag of ice and 2 cups of cold water to chill it down fast.). 3 Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. If not refrigerated, add a couple pounds more ice halfway through to keep it good and cold. 4 A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. 5 Remove bird from brine and rinse inside and out with cold water. Discard brine. 6 Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary, sage, oregano, lemon and orange. Tuck wings under breasts and coat whole bird liberally with canola (or other neutral) oil. 7 Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven, pour in 3 cups of broth and scrape up any fond (browned bits) on the bottom of the pan. Cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. After 45 minutes, add 1 more cup of broth. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15-30 minutes before carving. 8 For the gravy, strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Source: food.com

2 thin salmon fillets 3 flounder fillets 8 sea scallops 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley salt and pepper, for seasoning canola oil , for brushing 1 On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap. 2 Lay out your fillets of salmon, tails away from you. 3 Overlap the fillets of flounder about 1-inch over the tails of the salmon. 4 Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. 5 Sprinkle the herbs over the fish and season with salt and pepper. 6 Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. 7 Be sure not to roll the plastic into the fish roll. 8 Use a sheet pan to push the roll tightly as you pull the plastic toward you. 9 The roll should be tight and you should be able to remove the sheet of plastic. 10 Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. 11 Refrigerate for 1 hour. 12 For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. 13 Place the mixture on a piece of parchment and fold the parchment over itself. 14 Pull to form a roll and twist the ends. 15 Place in the freezer for 10 minutes to set up. 16 Preheat your broiler. 17 Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. 18 Place onto a broiler pan remove paper once on pan and brush each round with canola oil. 19 Put under the broiler for 3 to 6 minutes depending on how well done you like your fish. 20 Serve with 1 slice of compound butter on each fish roll.

Source: food.com

1 lb cooked and chilled medium shrimp , minced 10 ounces chunky salsa 2 cups cooked rice ( Alton Brown's Baked Brown Rice would be great!) 1 large cucumber , seeded and diced 1 medium size green pepper , diced 3/4 cup thinly sliced green onion 2 tablespoons lime juice 3 garlic cloves , minced 8 cooked and chilled large shrimp red leaf lettuce 8 tablespoons chili sauce 1 Mix all ingredients, EXCEPT large shrimp, chili sauce and lettuce. 2 Chill 2 hours. 3 Line plates with lettuce leaves and divide shrimp and rice mixture among 4 plates. 4 Garnish with 2 of the large shrimp each and drizzle with chili sauce.

Source: food.com

2 -3 garlic cloves 1 (15 1/2 ounce) can garbanzo beans , drained, with liquid reserved 2 -3 tablespoons smooth peanut butter handful fresh parsley 1 lemon , zested and juiced 1 pinch black pepper 1 pinch kosher salt 1/3 cup of extra virgin olive oil 1 Place the garlic in a food processor and finely chop. 2 Add beans and 1/2 of the reserved liquid. Process finely or to desired consistency. 3 Add parsley, lemon juice and zest, black pepper, and salt. 4 Process until it forms a paste. 5 Drizzle with olive oil and process until consistency of a mayonnaise.

Source: food.com

2 (3 ounce) packages ramen noodles 1/2 cup dried mushroom , chopped 20 large raw shrimp , peel and deveined 1/2 cup finely chopped onion 1/2 cup sliced scallion 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 1 quart vegetable broth 1/2 cup mirin 1/4 cup soy sauce 4 teaspoons sesame oil 1 Preheat oven to 400 degrees. 2 Divide ramen noodles evenly in the center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of the pouch up to form a small basket shape leaving an opening at the top to pour in the liquid. 3 In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes Serve immediately.

Source: food.com

5 -5 1/2 lbs stewing chicken , giblets removed 3 1/2 teaspoons kosher salt , divided 7 -9 cups water 3 tablespoons unsalted butter 2 3/4 ounces all-purpose flour 2 large eggs , at room temperature fresh ground black pepper 1 Directions. 2 Special equipment: 7-quart pressure cooker. 3 Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. 4 Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. 5 Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones. 6 Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed. 7 Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening. 8 Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.

Source: food.com

1 cup half-and-half 3 large eggs 2 tablespoons honey , warmed in microwave for 20 seconds 1/4 teaspoon salt 8 slices bread (1/2 inch, day-old country loaf, brioche or challah) 4 tablespoons butter 1 In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside. 2 Preheat oven to 375 degrees F. 3 Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. 4 Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. 5 Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. 6 Remove from pan and place in oven on rack for 5 minutes. 7 Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Source: food.com

5 lbs red potatoes 1 lb smoked bacon 1 large white onion 8 eggs 1 cup sugar 2 cups white vinegar 1/2 cup all-purpose flour 1 Peel potatoes and cut into half-dollar size slices 1/4" thick or so. If the potato is large, cut it in two lengthwise then slice. Place the slices into a large bowl filled with cold water, keeping the potatoes submerged to prevent browning. 2 Cook bacon, saving all of the drippings. Crumble or chop bacon and place into a bowl, covering bacon and drippings and set aside. Yes, I said save the drippings. All will be revealed to those who are patient and/or hungry. Tip: Use the Alton Brown method of oven-baking the bacon. It's less messy, the bacon cooks more evenly and it conserves more of the drippings for later. Don't know what the Alton Brown method is? Google it. 3 While bacon is cooking, boil eggs until very hard, 15-20 minutes after the water reaches a boil. Shell and chop coarsely. Cover and set aside. 4 While eggs are boiling, chop onion into medium pieces. Place in a colander and rinse under hot water for a minute or so to remove the bitter compounds. 5 Put a large stock pot (12 quart at least) half-filled with water on to boil. (Tip: fill pot with hot tap water - it will cut the boil time considerably) When it reaches a full rolling boil, drain the potato slices and *slowly* dump them into the pot. Cook until just done - soft-ish but still firm enough they won't fall apart when stirred. Al dente, if you will, were such a term applicable to potatoes. Drain. 6 Keep in mind the potatoes will continue too cook in the retained heat for several minutes after taken off the boil. Try to coordinate the other steps to all be ready as sson as the potatoes are done. 7 While potatoes are boiling, quickly combine the bacon crumbles, onion and eggs in a large bowl. In a 4 quart saucepan, heat the reserved bacon drippings (there should be about one cup) on low and when warm add the flour until smooth and all the lumps are gone. Add the sugar and whisk in the vinegar. Heat over medium slowly, gradually increasing the temperature to medium high, until the sauce has thickened to thin mayonnaise consistency. Remove from heat and cover. 8 After the potatoes are drained, put them back into the stock pot (you'll need the room). Add the bacon-egg-onion mix and stir gently until reasonably well combined. Pour the sauce over and stir gently until well-combined, taking care not to damage the potato slices too much. The egg yolk will emulsify into the sauce and create a mayonnaise right in the pot. 9 Making sure your cardiologist is standing by, serve warm aside with any German food - Bratwurst, knockwurst, schnitzel, sauerbraten, with good strong beer. My wife says this potato salad is a meal in its own right. I believe her.

Source: food.com

32 raw tail-on shrimp (21 to 25 count size) 1/4 cup kosher salt 1/4 cup sugar 1 cup water 2 cups ice 1 (14 1/2 ounce) can diced tomatoes , drained 1/2 cup prepared chili sauce 4 tablespoons prepared horseradish 1 teaspoon sugar 3 grinds fresh black pepper 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 dash Old Bay Seasoning 1 Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve. 2 Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired. 3 Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Source: food.com

2 tablespoons vegetable oil 1 onion 2 green bell peppers 3 celery ribs 2 teaspoons kosher salt 1 teaspoon black pepper 5 garlic cloves , minced 3/4 lb pickled pork or 3/4 lb unsmoked thick slab bacon 3 bay leaves 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1 teaspoon hot sauce 1 lb dried red kidney beans , picked and sorted 2 quarts water 1 Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes. 2 Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves. 3 Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Source: food.com

1 cup strong coffee, cooled (not instant) 6 ounces molasses , by weight (about 1/2 cup) 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 garlic cloves , minced kosher salt and freshly ground pepper 1/2 teaspoon ground ginger 6 -8 sprigs fresh thyme 4 pork chops, bone-in (6 to-8-ounce, 1 inch thick) 1 Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight. 2 Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems. 3 Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

Source: food.com

1 cup butter , softened 2 cups brown rice flour 1/4 cup cornstarch 2 tablespoons tapioca flour 1 teaspoon xanthan gum 3/4 teaspoon kosher salt 1 teaspoon baking soda 1/4 cup sugar 1 1/4 cups brown sugar 1 egg 1 egg yolk 2 tablespoons milk 1 1/2 teaspoons vanilla 12 ounces semi-sweet chocolate chips 1 Melt the butter in a medium saucepan over low heat. 2 In separate bowl, combine brown rice flour, cornstarch, tapioca flour, xnthan gum, salt & baking soda. 3 In mixing bowl, pour melted butter over brown sugar & sugar. Mix together until creamed. 4 Add egg & egg yolk, milk & vanilla & mix until incorporated. 5 Slowly add flour and mix until combined. 6 Add chocolate chips and stir until combined. 7 Chill in the refrigerator until firm, about 1 hour. 8 Line a baking sheet with parchment paper. Scoop dough into 1 inch balls. Bake in 375 oven for about 10-12 minutes, or until golden brown. 9 Remove from the oven, let cool on the pans for a couple minutes. Remove from the pan to finish cooling.

Source: food.com

One of the terrible things that well-intentioned food people do all of the time is get bored with things that everyone loves. Because there’s a there’s a near-constant stream of food media coming in, with time the “hot takes” on apple pie begin to feel monotonous, the “cool new thing to do with sweet potatoes” can cause inward groans and pumpkin/pumpkin-spiced things? I’ll let them tell you: “Pumpkin spice has ruined pumpkins,” says Alton Brown. “America has gone entirely too far in its pumpkin spice devotion,” says Eater, with a fair amount of evidence backing it up. The Washington Post likened pumpkin spice lattes to “liquefied fall-scented potpourri.” I, too, fell into this trap, something I hadn’t realized until I Snapchatted* making pumpkin bread a few weeks ago and have never received so many recipe requests. I didn’t get it at first — I mean, pumpkin bread is the most basic thing, right? And Google claims 5.7 million ways to make it. What could I possible add to the conversation? But as I was making it, I got very persnickety about it, bothered by a few things in the recipes I tried. First, none of them really filled out my loaf pan and I wondered why we were settling for less when we always wanted more. Second, I adore brown sugar in most things, but it makes for a rather brownish cake and the versions I made with only white sugar tasted no less awesome. Third, good pumpkin bread is always tender and plush inside, but why can’t it have a crispy lid too, the way my favorite pumpkin muffins do? Finally, small cans of pumpkin have 1 3/4 cups of puree in them. Most recipes use 1 cup pumpkin and I like to go all the way to 1 1/3 cups. That small amount leftover drives me batty. So, I scaled my recipe a little, and then a little more and until I ended up with an insanely towering pumpkin loaf with a crispy crackly impossible-not-to-pick off cinnamon-sugar lid that’s like a snickerdoodle landed on top of a pumpkin bread and if there was ever a time to shake off any pumpkin/pumpkin-spice skepticism, you are in the right place. You’re among friends. Next stop: hayrides, corn mazes, apple picking, flannel shirts, hot apple cider and Don’t say it, Deb! … decorative gourds. * @smittenkitchen, are you following? I hope you do. I’m having so much fun embarrassing myself over there. Also I share meal so-called plans, you know, real ones that include days like last Tuesday with the menu item “nope!” Toronto! I’ll be in Toronto a week from Saturday, 10/22 at Type Books at 7:30 p.m. in conversation with Toronto Star Food Editor Karon Lui. [Details] I’m actually going to be in town all weekend for the Canadian Food Bloggers Conference, which has kindly invited me to keynote, something I’m not terrified about at all, nope. Previously One year ago: Cannoli Pound Cake Two years ago: Better Chocolate Babka Three years ago: Purple Plum Torte Four years ago: Make Your Own Pumpkin Puree and Chicken Noodle Soup Five years ago: Apple Pie Cookies Six years ago: Roasted Eggplant Soup Seven years ago: Breakfast Apple Granola Crisp Eight years ago: Acorn Squash Quesadillas with Tomatillo Salsa Nine years ago: Gazpacho Salsa Ten! years ago: Cook’s Illustrated Classic Brownies And for the other side of the world: Six Months Ago: Carrot Tahini Muffins 1.5 Years Ago: Strawberry Rhubarb Soda Syrup 2.5 Years Ago: Dark Chocolate Coconut Macaroons 3.5 Years Ago: Bee Sting Cake 4.5 Years Ago: Banana Bread Crepe Cake with Butterscotch Pumpkin Bread This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. Trust me, someone in my family notnamingnames did exactly that this morning, and I almost cannot blame them. Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups; it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and scoop out a little to make a muffin or two. You won’t regret that either. This also uses an excess of cinnamon sugar on top — it’s always too much and I cannot stop because I love the way it spills off when I slice it and then you can slide your slices through the extra. If this is going to bother you, however, go ahead and use half. You can also make this as muffins. It should make about 18 standard ones and you can distribute the cinnamon sugar (perhaps make 1 1/2 tablespoons sugar and 1/2 teaspoons of cinnamon worth) across the tops before you bake them. They should bake for 25 to 30 minutes. I’ve also made this with mashed sweet potatoes and other squashes with success (but if it’s more wet and thus the batter ends up more loose, be caaaaareful as it could throw this towering loaf into a spilling-over situation). And I’ve done it with half whole-wheat flour. Finally, I know someone is going to say “that’s way too much sugar!” but please keep in mind this loaf is gigantic, easily 1.5x a normal one and the sugar is scaled accordingly. You can decrease it if you wish but we have made this now several times and many people have commented about how in-check the sugar level tastes, not over the top at all. Bread1 15-ounce can (1 3/4 cups) pumpkin puree1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)3 large eggs1 2/3 (330 grams) cups granulated sugar1 1/2 teaspoons baking powder3/4 teaspoon baking soda3/4 teaspoon fine sea or table salt3/4 teaspoon ground cinnamonHeaped 1/4 teaspoon fresh grated nutmegHeaped 1/4 teaspoon ground gingerTwo pinches of ground cloves2 1/4 cups (295 grams) all-purpose flour To Finish1 tablespoon (12 grams) granulated sugar1 teaspoon ground cinnamon Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray. In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter. Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring. You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off. Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible.

Source: smittenkitchen.com

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