I can’t lie. Today’s breakfast started out as a fail. Until I reframed it.
Yesterday I wanted to make a pumpkin bread that would be great toasted. I scoured recipe books. bread maker manuals, and websites. Finally I came up with a recipe that I thought might work. I wasn’t using yeast and very little liquid so I assumed it would come out “cake like.” In fact I thought today’s post would be titled “Toasted Pumpkin Cake Bread.”
Yeah, that didn’t happen. But this did.
I gazed at the block of “cake,” cut off an end piece and bit into it. I thought “this is sort of like biscotti.” So I googled biscotti.
It’s not at all like biscotti. It’s not a cookie. It wasn’t twice baked. I didn’t use almond flour. I did use oil. Whatever. It reminded me of biscotti. And I read one thing I knew I could do — slice it while warm and let it “dry out” to get crunchy.
That’s how I created this Pumpkin “Biscotti.”
JL’s Pumpkin “Biscotti”
- Spray bread maker pan with olive oil
- Add all ingredients according to bread machine (usually wet to dry)
- Select small loaf (1 lb) and bake on Quick Bread/Cake setting
- Slice bread while warm and separate the pieces to “dry out” and get biscotti-crunchy!
This is so great with a hot cup of coffee! My omnivore husband considers this one of the best things I’ve made.
Do you have any fails that you have reframed as a success?