HAPPY CHALLAH-WEEN (Pumpkin Challah Bread recipe)

We picked up some amazing pumpkins at White Gates Farm and one is just aching to become our jack-o-lantern. The pie pumpkins have been our table centerpieces.  I love pumpkins in the fall and winter because they store well, they can be added to many dishes for a depth of flavor (and vitamins and nutrients).  They make great baby puree and blends.  But the desserts are really why we know and love pumpkins the most. 

Harvesting Wild Bread Yeast from the Top of a Mountain

Bread is just one of those things, isn’t it?  The more you learn, the better it can be.  Go from a factory produced white bread peanut butter and jelly sandwich to an authentic french baguette with some brie and your world view changes dramatically.  Take the leap from letting a bread machine and store bought yeast create your bread for you to feeding and caring for a sourdough culture, then handling the supple dough with your palms and fingers, and now the bread has a story to tell.