Pumpkin Challah and Sticky Buns

It seems like fall came and went in Wyoming. Two weeks ago, I still had produce in my garden and now the ground is covered in snow. It will melt and the sun will shine before fall is over, but it reminds me of how much I love to bake in the winter time. We live in an old house that can be chilly at times, so warming it up with the oven is always a pleasure.

Since I am not in the habit of grinding my wheat right now (just one more thing to do and life seems full right now), I have not been baking much. But, I really wanted bread, so I made my favorite challah recipe using an all natural unbleached "white" wheat and pumpkin. (To do this, I reduced the water by 1/2 cup and added 2 cups cooked pumpkin. Then I adjusted the flour as needed. I just add flour until it is a soft dough (not sticky) and/or the dough cleans the side of the mixer and doesn't stick to it - I tend to use a little less than more so the dough is soft then I oil the bowl that I let it rise in).

It came out so pretty and had specks of pumpkin throughout, but did not taste like pumpkin at all. Just knowing it was in there made me feel better, though. I divided the dough and also made a batch of sticky cinnamon rolls.

Pumpkin sticky buns with no white or brown sugar made me feel even better. I used pure maple syrup and butter for the carmel topping and pecans just for goodness. The second time I made these, Jordan requested extra gooey ones. I threw in extra pecans as well (for me).

Today, I made homemade pizza and cheesy bread for Sabbath. I am thinking that I really need to start scheduling Wheat Grinding 101 into the boys' schedule. Luke used to challenge them to each grind 2 cups of wheat a day. That, or I need to buy an electric wheat grinder. I am thinking I should just put 2 cups of wheat in their workbox each day and call it Strength Training. *Ü*