Why, yes, now that you mention it. 
Tuesday, January 03, 2006
Why, thank you, all. Isn’t that color just superb? Although this is indeed a brioche loaf, full of eggs and butter, this particular loaf gets its color from pumpkin: this is the pumpkin brioche from The Secrets of Baking by Sherry Yard. I made this for the first time while I was staying in Arkansas during the summer of 2004, substituting sweet potatoes for the pumpkin (we’d had leftover sweet potatoes at dinner one night, and I purloined them to make this bread), and if anything it’s better with sweet potatoes. Neither one gives you a “vegetably” taste in the bread; they just enrich the overall buttery wheaty flavor. I’m flirting with the idea of trying other squash from the greenmarket, like kabocha or Blue Hubbard, just as soon as we eat the last loaf stashed in the freezer.
Bakerina on 01/06/06 at 12:15 PM
Oh, and ‘mouse? You can see my loaves when you show us your boules. 
Bakerina on 01/06/06 at 12:24 PM
P.S. no ‘mouses were were hurt in the making…
P.P.S. not really mine but cute anyway…
mouse on 01/06/06 at 07:06 PM
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That’s not what we meant when we said “show us those lovely loaves,” and you know it.