I know what you're thinking: Melanie has just moved to a new apartment, and come down with a nasty cold, so she hasn't had time to start any bread baking escapades. Actually, the kitchen is my favorite room in the house, so it was the first room I put together; and what's a little bronchitis to a dedicated break baker? I love my new apartment so much, I could have kittens, as my brother would say, and I've already baked two batches of break in my new, cozy kitchen. I made Rosemary Raisin Bread, which I only got one piece of before it disappeared at a friend's house, and then I made my favorite Banana Bread recipe - my Grandma's. I ask you, what good is a cold if you can't gain a pound or so on your Grandma's rich Banana Bread recipe?
Today, I decided to try my hand at my Mom's Golden Pumpkin Twist recipe again, just to get the baked pumpkin out of the freezer - or some of it anyway. I followed the recipe up though heating the milk and the butter on the stove. Okay, so I didn't melt the 1/2 cup butter before I put in the cup of milk. Then, I added about a cup and a half of whole wheat flour, and 1/2 teaspoon of yeast to make an extra thick sponge. Sure, technically a sponge wouldn't have any oils in it, but who said I was playing by the rules? I only wanted to soften the wheat anyway. I can't wait to see how it turns out after my meeting with my dissertation adviser this morning. :-)
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