I watched these two incredible bakers @thelavenderbakery and @lisamcohen produce one stunning loaf after another from this book and I knew I needed to join them.
My first bake is the Pan de Calabaza, which is a Sephardic pumpkin Challah bread made with pumpkin, cinnamon and cardamom.
I bulk fermented the dough in the fridge for 24 hours before shaping the loaves. Then I allowed them to proof on my counter for a couple of hours, brushed them with an egg wash, sesame seeds and a touch of cinnamon, and baked them.
MY HOUSE SMELLED AMAZING as I baked this bread. I wish I could capture that smell and share it with you. I plan to cut into these loaves and taste them tomorrow, when a friend comes over for lunch.
I believe the recipe for this bread has been published online through Fresh Direct, if you want to try making it.