I think I can speak for most amatuer bakers when I say that pulling a beautiful loaf of homemade bread out the oven is one of the most satisfying feelings in baking life. Seeing that welcome crack of the crust along the top, then tapping its floury bottom and hearing the hollow thud of a perfectly baked baton. Sheer joy.
I don’t bake bread nearly enough. There are so many ‘artisan’ breads available in the supermarkets now and we are also extremely fortunate to have the magnificent Hambleton Bakery a mere five minutes’ walk away from the back door. But then every time I do set the time aside to make bread from scratch I instantly regret every week that’s gone by since I last had a good old-fashioned prove.
Last week was no exception – I had some pumpkin puree left over from my spiced pumpkin and dulce de leche cake so I made this Pumpkin Bread from the ever faithful FOOD52. It was lovely. And kept surprisingly well for homemade bread which was handy as the recipe makes two rather large loaves!
This would be a handsome accompaniment to a burly bowl of autumnal soup – like this celery one.
I can definitely also recommend grilling it with a generous slice of goat’s cheese until the cheese starts to colour and drizzled with a little bit of honey. If you’ve never had grilled goats cheese and honey together prepare to see a whole new perspective on life in general. Serve with some watercress, chutney and a simple tomato salad of chopped tomatoes, capers, cider apple vinegar, olive oil and generous amounts of sea salt and black pepper.