Thanksgiving preparation started on Saturday with the bread for the dressing. Along with the white bread I made cornbread for the cornbread dressing (which also has regular bread in it).
From Baking with Julia, the recipe for 'white loaves' is what I have been using for the past few years. It's a straight dough, though I sometimes let it sponge at the beginning, and I always add two tablespoons of vital wheat gluten. The dough is made in the way of a brioche in that the four tablespoons of butter are kneaded in after the initial kneading, resulting in a very smooth, satiny dough. Two loaves are made from this recipe, and that's exactly enough for the amount of bread cubes needed. I can't help but to nibble on the crusts and a few of the bread cubes because this is better than Wonderbread.
What better way to start the day than with buttermilk pancakes and pumpkin syrup? There's no direction, just mix in a 2:1 ratio syrup and pumpkin puree, a tablespoon of butter, and a splash of lemon juice. Heat in the microwave or in a small pot on the stove until simmering. Stir, check to see if it's thoroughly heated, and pour over your pancakes. This would also be great on oatmeal and many other things. I didn't add spices because I like the taste with just the pumpkin and syrup.
From the same cookbook I mentioned above, I used the recipe for 'flaky pie dough', or something like that. It has both butter and shortening, which I like because it has that unbeatable taste only butter can give, and it's flaky due to the shortening.
Since the full recipe makes enough for two double-crust pies, I have to make it by hand because my food processor isn't large enough. I didn't add the full cup of ice water, but I probably should have added two more tablespoons from the remaining 1/4 cup so the finished dough would be more like how it was when I made pumpkin pasties. Not that I didn't add enough water, I just would have liked it a bit more moist. Hm.
I'm planning on making one pumpkin pie and one apple pie, along with a pumpkin roll. I thought about making three dough discs and using the doubled amount for an open-faced apple pie with long pleated edges, but I'll save that for a time when I can experiment.
What kind of pies are you going to make?
Day two of Thanksgiving Prep is over, but it's only going to get busier from here!