Working with Crate and Barrel, Literally life created a Thanksgiving feast filled with fairytale adventures and tempting treats . Celebrating kid style and deep in the forest where the squirrels joined the party and tried to make off with the fare! To see the full article check out our feature on the Crate and Barrel blog here. Its crammed with Thanksgiving ideas and recipes your littles one will never forget!
Our feast would not be complete without the mouthwatering delights of fresh baked bread. So here is an extra recipe you can try, a perfect feast for young and old.
You will need
- 4 3/4 cups Unbleached All-Purpose Flour
- 1 Tsp ground cinnamon, 1/4 Tsp ground ginger, 1/4 Tsp ground nutmeg and 1/2 Tsp ground cloves
- 1/4 cup firmly packed brown sugar
- 1 1/2 Tsp salt
- 1 Tbsp instant yeast
- 3/4 cup pureed pumpkin
- 2 large eggs
- 3/4 cup water
- 1 Tbsp grated orange zest
- 1/4 cup softened unsalted butter or coconut butter
- 3/4 cup dried cranberries
- 1/2 cup chopped crystallized ginger
- 1/2 cup of caramelized pecans chopped
- In a large mixing bowl, combine all ingredients except the fruit, nuts and ginger. Knead until your dough is smooth approx. 2 minutes. Add in the remaining ingredients and knead until well mixed.
- Place dough in a greased bowl and cover for 2 hours until mix has doubled in size.
- On a greased or floured surface place dough and divide into 10-15 (depending on desired roll size) pieces and roll into balls. The dough will deflate a little as you do this. Gently flatten each dough ball to look like a thick pancake and using a blunt knife score approximately 8 radial lines around the outside to create a pumpkin/flower effect.
- Place rounds on a parchment lined baking tray and bake in a preheated over set to 350 F for approximately 25 minutes.
- Once baked you can serve warm with a little room temperature butter and your favorite fruit preserve.
Come feast and gobble till you wobble !!!
This post is sponsored by Crate & Barrel, who also provided all of the serving pieces and product.