"Our first objective has been to peel off the fluff and commercial layers that complicate entertaining. Next we have tried to put the social reasons for inviting friends into our homes - the relationships, traditions, community and conversations- in the foreground and let the superficial details like fancy recipes and table decorations recede into the background...this book represents an effort to take the same communal neighborhood approach by welcoming you into the homes of our Kinfolk team, along with a diverse group of friends, family, contributing writers, artists and other makers." - Nathan Williams, Kinfolk
I think this book is special because it is not your modern day cookbook. The pages do not go between recipe and food photo with an expected rhythm. There are people and stories and a number of super simple or clearly personal recipes, but I like it because it is different. Hugh and I are flattered to be included. We contributed a pancake, as well as a scrambled leek & egg recipe to the book. While they are not mind-blowing by way of ingredients or preparation, they are foods that go through our kitchen routinely, not recipes written for the sake of writing recipes. The breakfast we make together often, and that is where the book hits the mark on its thesis. You'd have to read the entire introduction to put all the pieces together, but it was refreshing to see such a collection of personal, everyday food in a cookbook. Think 50/50 coffee table book to cookbook for a realistic expectation. Kinfolk catches a lot of flack for the curated niche they snuggle into, but the book is different and inspired and gorgeous. I'm not just saying that because there is a full page picture of my babe of a husband.
I made this recipe even though it wasn't paired with a photo, so that's big. Love me a visual. The only swap I made was a bit of spelt flour for some of the bread flour. The recipe in the book is printed with a maple pecan glaze option. I am going to include it here for more a monkey bread/sweet roll-esque deal, which totally has it's time and place. The bread has a decent amount of sugar in it, so I will scale that back to maybe 1/2 or 2/3 a cup if I do the glaze. I will make it for the next loaf, wouldn't mind the extra moisture here. We wanted a sweet bread, but the sort to lightly toast in the morning, so we forfeited the glaze this loaf.
YEASTED PUMPKIN BREAD
Recipe from The Kinfolk Table: Recipes for Small Gatherings
I used a natural cane sugar as called for, but next time I will swap in some dark muscavado to lend a little of that caramely goodness that pairs well with pumpkin. The one cup of sugar that gets layered in the bread makes it on the sweeter side, scale back if you prefer it less so. Note this is not a slicing bread, it breaks in chunks for a free form breakfast treat.
- 4 Tbsp. unsalted butter
- 1/2 cup milk
- 2 1/2 tsp. active dry yeast
- 1 1/4 cups natural cane sugar, divided
- 3/4 cup pumpkin puree
- 1 tsp. sea salt
- 1 1/3 cup unbleached bread flour or all purpose
- 1 cup spelt flour
- 1 Tbsp. olive oil
- 2 tsp. cinnamon
- 1/2 tsp. fresh grated nutmeg
In a small saucepan over medium heat, cook 2 Tbsp. of the butter, without stirring, until brown bits form, about 3-4 minutes. Stir in the milk and get the mixture to 110' (too hot and it'll kill the yeast). Transfer the mixture to a large bowl, stir in the yeast and 1/4 cup sugar. Let it stand for 10 minutes.
Stir in the pumpkin puree, salt and 1 cup of the bread/all purpose flour. When combined, add the rest of the flour in several additions, kneading between additions. Knead the dough until it is elastic and slightly sticky, 6-8 minutes.
Brush a large bowl with olive oil, place the dough ball inside and turn it over several times until it is well greased. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm, draft free place until doubled in size, about 1 1/2 hours.
Meanwhile, combine the remaining 1 cup sugar, cinnamon, nutmeg and remaining 2 Tbsp. butter and stir well. After the dough has doubled in size, knead it for two minutes. Roll it out into a 12x9 inch rectangle. Sprinkle the sugar mixture on top, gently pressing it into the dough. Slice the dough lengthwise into six strips, and stack them on top of the other. Cut the strips into 6 squares and stack them into a 9x5 inch loaf pan. Cover with a clean dishtowel and allow it to rise for 30 minutes to an hour, until it doubles in size again.
Preheat the oven to 350'. Line a loaf pan with parchment for an easy exit. Bake the loaf on the middle rack for 30 minutes until edges are golden. Set the pan on a rack to cool.
- 3/4 cup confectioners sugar
- 2 1/2 Tbsp. real maple syrup
- 1 Tbsp. unsalted butter, melted
- 1-2 Tbsp. milk
- 3/4 cup roasted and salted pecans, chopped
In a medium bowl, whisk together the confectioners sugar, syrup, butter and 1 Tbsp. of the milk. Whisk in more milk for a thinner consistency if desired. Drizzle the glaze over the bread and sprinke with pecans. Serve warm.