Another week, another bread! Fresh, home made bread is now a staple in this house and my son is starting to think that all breads will have a surprise shape once we slice it open (fyi… Spooky Bread, Race Car Bread). Oh how I love watching him try to figure out what that shape is!
I’m trying to teach my 3 year old about the seasons, this bread was a fun way to discuss what happens in Autumn. A lovely tree with all its rusty colored leaves falling from the branches… well I suppose it kind of looks like that, you just have to squint a little!
We like to line up the slices to see how different they look. We made a bread forest this time.
To get orange leaves, I grabbed the only thing orange that I could find in my kitchen… a grapefruit! Hey, why not? So I used my peeler and peeled off the rind, then threw the rind into my mini food processor to make tiny bits. I knew I was running the risk of having a really citrusy bread, but it was delicious!
It was best suited for a breakfast food like toast or french toast. It was awesome with the apple butter I made last week too. But nothing beats having fresh bread when it comes straight out of the oven.. you know when the butter just melts on it? Yum.
Recipe: Autumn Tree Bread
Summary: adapted from Amish White Bread
Ingredients
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 tablespoons vegetable oil
- 2-1/4 teaspoons active dry yeast
- 1/3 cup white sugar
- 3/4 teaspoon salt
- 3 cups bread flour
- 2 TBSP Dark, unsweetened, cocoa powder
- “Large Zest” (chopped rind) from 1 grapefruit or orange.
Instructions
- Throw all ingredients (except the cocoa powder and zest) into bread maker (liquids first). Set on dough setting. (If you don’t have a bread maker, follow steps given in the original recipe.)
- Separate into 2 dough balls. One larger than the other.
- Put larger dough ball into your mixer with the paddle attachment. Add the zest. Mix until combined. Remove.
- Put the smaller dough ball into the mixer and 2 TBSP cocoa powder, mix for about 5 minutes, adding more powder if necessary.
- Shape your bread! I use a rolling pin to really flatten the dark dough, I also used kitchen sheers to cut the dough into strips. Place into a greased 9×5″ bread loaf pan. Cover with a towel. Let it rise for 30 minutes.
- Bake at 350 for 30 minutes. Enjoy.
Preparation time: 1 hour(s) 40 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12
2 Comments
Capisco benissimo tuo figlio, resto sempre affascinata da ogni fetta de pane. Bellissimo!
Great looking bread! I love that you used this to learn about seasons. I’m going to pin this one!
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