Rhubarb Bread

Stir together in order given. Pour into greased and floured loaf pans. Bake at 325 degrees for 40 to 60 minutes or until an inserted toothpick comes out clean. Makes 2 loafs.

MASHED POTATO BREAD

Make the potato sourdough starter for this tender, crusty bread one day ahead.

• 1 9- to 11-ounce russet potato, peeled, cut into 1-inch pieces
• 2 cups (or more) water
• 2 teaspoons dry yeast

• 1/4 cup warm water (105°F. to 115°F)

• 2 tablespoons (1/4 stick) unsalted butter, melted
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 cup whole wheat flour
• 3 3/4 cups (about) unbleached all purpose flour

• 1 large egg white, beaten to blend

Pour 1/4 cup warm water into small bowl. Sprinkle remaining 1 teaspoon yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Stir yeast mixture into starter. Stir in melted butter, honey and salt. Mix in whole wheat flour. Mix in enough all purpose flour, 1/2 cup at a time, to form soft dough. Turn dough out onto floured work surface. Knead until smooth and elastic, about 4 minutes. Form dough into ball.

Butter large bowl. Place dough in bowl; turn to coat. Cover with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Lightly flour 2 large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead until smooth, about 3 minutes. Divide dough in half. Roll each half between palms and work surface into 14-inch-long loaf. Transfer to prepared baking sheets. Cover with dry towel. Let rise in warm draft-free area until almost doubled in volume, about 30 minutes.

Position 1 rack in center and 1 rack in top third of oven and preheat to 500°F. Using sharp knife, cut 5 diagonal slashes in surface of each loaf. Brush loaves with egg white. Bake loaves 10 minutes. Reduce oven temperature to 400°F. Bake until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking, about 15 minutes longer. Cool on racks. (Can be prepared 2 weeks ahead. Cool completely. Wrap loaves separately in foil, seal in plastic bag and freeze. Thaw loaves, then rewarm, wrapped in foil, in 350°F oven 15 minutes.)

Makes 2 loaves.

Note: The original recipe for the starter calls for using ALL of the reserved liquid from boiling the potato. However, this seems to make the dough much too sticky and difficult to handle. More water can be added if necessary, but adding more flour to use up the excess water alters the flavor.

Pumpkin Cider Bread

Two favorite fall ingredients are combined in the recipe below.

• 1 cup apple cider
• 1 cup canned pumpkin purée
• 2 large eggs
• 1/4 cup vegetable oil
• 3/4 cup firmly packed light brown sugar
• 2 tablespoons freshly grated orange zest
• 2 cups all-purpose flour
• 2 teaspoons double-acting baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground mace
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup chopped walnuts

Makes 1 loaf.

Comments/Suggestions: I increased the baking powder by 1 tsp and the soda by 1/2 tsp. This gave it a little more volume. This bread is moist and delicious, but 2 tbsp of orange zest overpowers the other flavors, for my taste. Next time I'll use one tbsp or less.

1 cup brown sugar 
1/4 cup salad oil
3 eggs
1 16 oz. can beets, drained (reserve liquid)
3 cups sifted flour
2 tsps. baking powder
1&1/2 tsps. pumpkin pie spice
1 tsp. ginger 
1/2 tsp. salt
1 tsp. grated orange rind

Beat sugar, eggs and oil until light and fluffy. Puree beets in blender till smooth. Beat into egg mixture. Blend flour, baking powder, pumpkin pie spice, ginger, salt. Fold flour mixture and orange rind into batter and mix well. Turn batter in a greased and floured loaf pan. Bake 350° 1 hour.

Glaze:

1/2 cup brown sugar 
1/4 cup orange juice, not concentrated
reserved beet liquid

Combine and simmer over low heat till thickened. Pour over while bread is warm. Before serve Serve with cream cheese.