Beth Hensperger's Bread Bible is one of those books that inspires me to use an entire box of Post-It flags. Each turn of the page brings a new recipe to challenge or an old recipe with a different twist.
One such recipe is her version of pumpkin bread made with cream sherry. There are so many recipes for pumpkin bread that I usually skip past one listed in a cookbook. But the words Cream and Sherry made this one sound decadent, and I knew I must make it. For research purposes. For my bakery. OK, for myself!
I had to sub dry sherry, but the resulting bread was so good that I ran out and bought a bottle of cream sherry so I can try the recipe with the correct liquid ingredient. I actually stood in the liquor store calculating how many loaves I could make with a 1.5L bottle.
Just as sherry enhances the flavor of savory foods, the sweet earthiness of the pumpkin was intensified so that it was more than just a "pumpkin plus sugar" bread. I selfishly changed up the spices, which include cinnamon, cloves, and coriander, to suit my own palate. I dusted the loaf pan with granulated sugar to make a sugar-crunchy crust.Although the recipe is copyrighted, you can find a list of the ingredients here on RecipeZaar.
4 comments:
Yum, Granny. Which kind of oil did you use in your recipe?
I only have vegetable oil in my pantry, but I'd like to try it with one of the suggested oils.
I love sherry in cooking! This sure looks like a winning recipe to me. What a great find; thank you for sharing your discovery. I happen to have some sherry in my cabinet even now....hmmm....
Oh wow Granny. This sounds wonderful!
Post a Comment