I have been the happiest of happy this afternoon in the kitchen.
I have worked on making my first-ever batch of homemade yogurt, baked herb bread & roasted pumpkins.
I roast my pie pumpkins whole. Just like they look sitting on our windowsill.
I place them on a baking sheet for a little over an hour. You can smell when they are done. After slicing them in two, I scoop out the seeds in the center & then scoop out the roasted pumpkin. Here's a small bowl of it straight out of the shells. I've reserved this small amount for some biscuits in the morning. I will add a little sugar & cinnamon to it when it's warmed up in a skillet.
Bacon makes the perfect final addition to the soup with a small scoop of sour cream. Here's some of our fresh bacon from the three pigs we raised this year.
The herb bread that I made this afternoon is my favorite bread recipe of all time & this will be the first time that I have posted it. I use the bread machine to knead the dough, then I take it out, let it rise & bake it in the oven. You can either make one large loaf or two smaller loaves. Today I divided the dough up for two.
So here's the recipe:
10 to 12 ounces water
1.5 teaspoons salt
1.5 tablespoons vegetable oil (today I used olive)
3.5 cups of bread flour
1 tablespoon dried parsley
2 teaspoons sugar
2 teaspoons dried onion (today I chopped up some green onions out of the garden instead)
.5 teaspoon dried basil (today I chopped up fresh basil from the deck)
.5 teaspoon garlic powder
2 teaspoons active dry yeast
I load all the wet ingredients into my breadmaker first, then mix the flour & all dry ingredients (except yeast) together well before placing them on top. Then I create a little well in the top of the flour mixture for the yeast & get it started.
The yogurt I'm in the process of making is from the recipe on this blog:
Right now I've got it all wrapped up & am waiting patiently. I'll try to blog about my results tomorrow.