I was halfway through writing up the recipe for this marbled pecan bread before realizing it was… pretty involved. It’s not difficult, just involved. But it’s quite tasty and freezes well. Definitely a worthy project for a rainy Sunday afternoon.
Given that cornbread often turns out dry and crumbly and more like a large block of dry crumbs than tender, toothsome bread, this tender buttermilk cornbread is definitely a win!
My surprising approach to bread baking these past two weeks: essentially, to kind of wing it. And to have fun playing with it.
Probably out of sheer stubborn “I know how to follow directions” gumption, I decided to attempt the same sourdough recipe a second time. And damned if it didn’t mostly turn out ok.
I’ve largely put off learning to bake bread out of feigned disinterest. In reality, I now see, I haven’t yet learned because I really don’t like being bad at things.
While everyone else goes nuts for pumpkin spice, for me the first day of fall means it’s seasonally appropriate to bust out the molasses. Because gingerbread is everything.