Tomorrow is Thanksgiving here in the states! The time has just gotten away from me. I am wildly unprepared although, I think I am going to make a Butternut Squash Tarte Tatin. (So good!!) I was so busy planning both Maddy and Molly’s birthday parties up until last weekend that I didn’t even have a second to think about Thanksgiving, then all of a sudden it was here! I’m really looking forward to it. I love spending the day relaxing and enjoying my family. We start our day at Mike’s parents house and then head on over to my dad’s house in the afternoon. Our Thanksgiving morning and afternoon are polar opposites except for the fact that we’re all enjoying one another’s company.
At Mike’s parents house is a small, intimate day of relaxation and catching up. Total there are usually just 8 of us and it’s such a special day. I love as we all gather in the kitchen helping Mike’s mother make the meal then we all collapse in the living room afterward to digest and discuss how we stuffed ourselves silly. After we recuperate from round 1, then it’s on to my father’s house where we are greeting by about 50-60 family members.
Each year it’s getting bigger and bigger as we all have more children. Our family is gigantic!! Thanksgiving is one of my favorite holidays because it is the one time per year where my entire family gathers together. For Christmas we all tend to do our own thing so Thanksgiving is a big deal for my family. This year I’m especially looking forward to it since I missed out on it last year since Molly had just been born. So I really can’t wait!
As I was saying, I am unprepared for Thanksgiving and didn’t give it nearly as much thought as I normally would have due to birthday festivities. I am working this afternoon so that means my procrastinating self will be having a baking bonanza in my kitchen tomorrow as I prepare something sweet and wonderful for both houses. I better put my thinking cap on! Like I said, unprepared. In the meantime, I need to tell you about this bread.
This month for Twelve Loaves, the challenge was to incorporate either apples or pears into a bread. Our hostesses started us out on the right foot. Lora made a lovely Apple Bread Ring that I know I’m going to make for sure. It looks too gorgeous not to. Barb made an Upside Down Pear Crunch Coffee Cake that I will be serving for brunch the first chance I get! It made my mouth water the moment I laid eyes on it.
For my submission this month, I made this Cinnamon Pear Twist Bread which is so tender and tasty. The neat thing about it is because of the way it’s twisted, you actually end up with filling both inside and outside! It also ends up looking really pretty because of that. This soft bread is filled with fresh pears kissed with cinnamon and ginger. Oh and remember that cinnamon glaze I made not too long ago? Everyone liked that so much I thought it would be the perfect glaze to top off this slightly sweet bread.
I sent this to work with Mike and all the firefighters devoured it in mere minutes. This twisted cinnamon pear bread is a loaf that will surely grace our table again and would be the perfect addition to a Thanksgiving brunch. I adapted this recipe from a King Arthur Flour recipe. I absolutely love their site! I’m like a kid in a candy store when I’m on there, between the ingredients and baking tools I can buy, not to mention the incredible recipes such as this one. Guess what? They gave me FREE shipping for one day only and told me that I could pass those savings on to you too! Tomorrow, until midnight you can have free shipping on all sorts of goodies on your $60 order. Just click below and you’re all set!
If you’re like me and adore all that King Arthur Flour has to offer on their site you may be interested in a few holiday contests they have going on right now. I know I’ll be throwing my hat in the ring cause the contests sound fun and the prizes are amazing!
Gingerbread House Decorating Contest – The holidays are the perfect time of year to celebrate and create traditions. Decorating a gingerbread house is a perfect way to craft new memories. Join in by entering their contest! Entries will be featured on the King Arthur Flour Facebook and Pinterest pages.
- Contest starts Nov. 28 – details will be available then at kingarthurflour.com – and ends Dec. 31
- Open to US and Canadian citizens
- Gingerbread houses must be made of 100% edible materials
- Just email a photo of your original gingerbread house email@example.com. Include your name, category (below), and photo title.
- Kids (10 and under)
- Most Creative
- Standout Execution
- Winners from each category will receive a $50 gift card, King Arthur Flour Cookie Companion cookbook, and personalized cookie from the King Arthur Flour Bakery
- Visit their gingerbread page for inspiration!
- Holiday Sweepstakes – Enter the Holiday Sweepstakes for a chance to win a $1000 King Arthur Flour shopping spree, or one of five $100 gift cards! Enter DAILY from your desktop/laptop: http://on.fb.me/RQKEII or from your mobile device: http://bit.ly/VthRdq
I am so thankful to be able to spend my day with my family. I’m thankful that my little brother Doug is alive to enjoy this day. I have so many good things to be thankful for and I fully intend to celebrate that tomorrow and every day. I hope that you all enjoy your family and friends on this special holiday. Happy Thanksgiving!
I also submitted this bread to YeastSpotting.
One Year Ago: Mulled Apple Cider Doughnuts
Two Years Ago: Spice Orecchiette with Broccoli & Sausage
Tender sweet bread filled with fresh pears kissed with cinnamon and ginger. This bread gets twisted so you get filling both inside and out.
- 3 1/4 cups (13-13 3/4 ounces) all-purpose flour
- 1/4 cup (1 1/2 ounces) potato flour
- 3 tablespoons (1 1/4 ounces) sugar
- 1 1/2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 3 tablespoons (1 1/2 ounces) butter
- 1 teaspoon vanilla
- 1 large egg
- 1 cup (8 ounces) milk
- 1/2 cup (3 3/4 ounces) sugar
- 3 tablespoons (3/4 ounce) all-purpose flour
- 1 teaspoon cinnamon
- 2 large pears, peeled and grated
- 1 tablespoon lemon juice
- 1 cup confectioners' sugar
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
- 1 teaspoon cinnamon
- Thoroughly mix all of the dry ingredients in a large bowl, making sure to evenly distribute the potato flour throughout the dry ingredients. Add the butter, vanilla, egg and milk. Mix until a shaggy dough forms. Let the dough rest for 30 minutes.
- Knead the dough for about 10 minutes. The dough will be sticky and soft. If the dough feels too dry, add a tablespoon or two of water. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise about 1 1/2 to 2 hours, until doubled in size.
- Whisk together the sugar, flour and cinnamon.
- Toss the grated pears with the lemon juice, then add that to the flour and sugar mixture. Mix well, and set aside.
- Gently deflate the risen dough. Turn it out onto a lightly greased work surface. Fold it over once or twice, pressing gently to remove any excess gas. Divide the dough in half. Roll the first half into a 10 x 12-inch rectangle. Spread half the filling over the dough, leaving a 1/2-inch margin along all sides.
- Roll the dough into a log, starting from a long side, then seal the edge. Cut the logs in half lengthwise with a sharp knife and place them, filled side up, side by side on a parchment-lined baking sheet.
- Keeping the filling side up, start from the center and then twist the two logs together. Pinch the ends together. Repeat with the second piece of dough.
- Allow the loves to rise for 1 to 2 hours, covered lightly.
- Preheat oven to 350°F. Bake loaves for 30 to 35 minutes, until they’re lightly browned. Check the loaves after 20 minutes to be sure the loaves aren't browning too quickly. If necessary, tent with aluminum foil. When done, remove the bread from the oven and allow it to cool approximately 1 hour.
- Mix together all of the glaze ingredients and drizzle it over the loaves once they’re cool.
Time is largely inactive. Active time approximately 40 minutes.
Adapted from King Arthur Flour