Just had to share-when I made pancakes for everyone this morning, I got out two other bowls and measured out the flour for a batch of muffins, and a batch of bread. I made the pancakes, then I made the bread and did the dry measurements for the muffins. When the bread is baking, I will roast pumpkin with it. After the bread is don'e baking, I'll throw the muffins in the hot oven. I don't know if the extra moisture from pumpkin is going to be bad for the bread...probably, but I'll give it a try. Maybe if I put the bread on the baking stone, instead of in a loaf pan, that will help with the extra moisture? hmm....

Next time, I'll make two loaves of bread...

I usually don't think that far ahead, I tend to make on thing at a time. Getting more efficient~yay me :jump:

WTG!!:bow:

I wish I could get that mentally organized. When I'm cooking I need to do one-thing-at-a-time or else I get totally overwhelmed, lol.:D

great ideas!
How did the bread turn out?
What recipe do you use? My favorite so far is from the More-with-Less cookbook, called "pilgrim's bread". It has white, wheat, rye and cornmeal in it. Still a lot of white, though...I'd love to find one with more whole grains.

:)
Jeni

great ideas!
How did the bread turn out?
What recipe do you use? My favorite so far is from the More-with-Less cookbook, called "pilgrim's bread". It has white, wheat, rye and cornmeal in it. Still a lot of white, though...I'd love to find one with more whole grains.

:)
Jeni
The bread came out OK my dh said he couldn't tell the diff. I did put it on the baking stone which I think made it better. The pumpkin has a lot of moisture in it, so it really isn't the greatest for the bread.

I have a couple of whole grain recipes, mostly wheat that we all love. I'll see if I can get them typed out for you. On eof the tricks for whole wheat is using flour ground from white wheat berries. The other is using whole grain spelt.

:)

The extra steam in the oven would be good for quick breads and cakes .. to keep them moist. * nods*