|Turkish psyche will make your loaves rise better, it's a fact.|
The other day I bought some sugar pumpkins and roasted them in order to make this pie (it was f-ing delicious by the way). The seeds were reserved for brining and roasting. Alas, we lost the seeds (tragically) to mold durng the brining process (boo) but the two pumpkins gave up so much flesh that I had a ton left over. I wanted to make pumpkin soup but the recipes I found were all just so BLAH and SAME OLD, SAME OLD. Then I stumbled upon this recipe for Black Bean Pumpkin Soup over on Smitten Kitchen. This recipe gets a hundred Magic Child thumbs up. SRSLY. It's soooooo goooooood.
But let's face it: if you're going to make soup, you might as well just spend a Sunday making bread to go with it. It is a true fact that homemade soup tastes precisely 900 times better with homemade bread. If you've never made bread before, do this: get the Tassajara Bread Book by Edward Espe Brown and then follow the directions. Yes, you'll be letting the bread rise 4 times. So what of it? You want your bread to be fluffy, right? I'm guessing that you do. But to forewarn you, the whole process will take about 4 hours, so like, invite a friend over or get a book to read or something. Recommendations for books to read while making bread: Up and Down with the Rolling Stones, by Tony Sanchez; In Watermelon Sugar by Richard Brautigan; anything by Flannery O'Connor.