I will seriously never get over Fall time. It is my favorite season by leaps and bounds. I think I’ll like it even more (if that’s possible) when I have a garden of my own.
For now I just peruse the farmer’s markets and buy stuff from everyone else’s gardens.
Actually, the farmer’s market was kind of the inspiration behind today’s recipe. And Fall/Halloween time.
Also, good news, guys. This post is actually a two-parter. I teamed up with local chef and personal friend, Lindsey Hargett to bring you a totally satisfying and healthy Halloween dinner before you stuff your faces with candy.
I can only assume that’s what you’ll be doing since that’s totally what I’ll be doing.
So today, I give you:
Pumpkin Seed and Cranberry Artisan Bread!
Guys. I’ve told you this once, and I’ll tell you again. Artisan bread is SOO EASY it’s unreal. I am not lying when I tell you this bread MIGHT involve maybe ten minutes of hands on time? Maybe? And that’s if you’re like, the slowest human on Earth.
Seriously. Mix flour, yeast, water, vinegar, salt maybe some honey if you’re feeling wild, shelled pumpkin seeds and dried cranberries.
That is IT. You just mix that all together. No kneading and let it sit and do it’s thang overnight. Then you wake up in the morning and form it into a loaf. You could do this in the amount of time it takes you to toast some bread.
This bread is so easy I make a loaf with different flavors probably two or three times per week. Just when I can tell the last loaf is almost gone I’ll make another one.
That makes me sound like a domestic goddess. Guys. I am SO FAR from domestic goddess status it’s not even funny. Once I figure out how to clean faster than my toddler can dirty the house then maybe I’ll have reached diety standing. Because seriously. To keep up with her you have to be more than just a human.
I’m giving all my fellow mamas out there virtual high fives right now because I KNOW ya’ll feel me. You guys rock.
- 3 cups all-purpose flour
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups warm water
- 1/2 teaspoon red wine vinegar (any vinegar will do the trick)
- 1/2 cup shelled pumpkin seeds
- 1/2 cup dried cranberries
- Mix flour, yeast, salt, water and red wine vinegar. Stir wet and dry ingredients together only until combined. Add pumpkin seeds and dried cranberries and stir only until thoroughly incorporated.
- Cover the bowl and let dough rest for 12-18 hours at about 70 degrees. When surface is dotted with bubbles, the dough is ready. (Longer times may be needed in cooler weather.)
- After the 12-18 hours rest…. Place dough on well floured work surface and sprinkle dough with a light dusting of flour. You now want to create a surface tension by gently kneading the dough just a few times until it comes together in a smooth dough.
- Spray a large bowl with non-stick spray. Sprinkle the bottom of this bowl with pumpkin seeds if desired. Transfer the dough to the oiled bowl placing dough seam side down. Cover and let dough rise for another 2 hours.
- After the dough has been raising for 1 ½ hours, preheat oven to 425° with a dutch oven inside (including the lid!). The oven and pot should both be blazing HOT.
- Carefully remove hot pot from oven. Carefully turn dough over into hot pot. The bread should be seam side up now with pumpkin seeds dotting the top. Cover and return hot pot to oven to bake for 27 minutes. Once the 27 minutes are up take the lid off the pot and continue baking another 6-10 minutes or until browned. Cool on a wire rack before cutting.
Stay tuned for Friday when we finish this meal with this incredible butternut squash soup recipe created by the fabulous Lindsey Hargett of LK Cooking. IT GOES IN YOUR CROCKPOT, PEOPLE.
Yeah. Crock. Freakin’. Pot. See you Friday.