Recipes
 
Little Kneading Bread
3 cups (18.25oz or 520g) King Arthur unbleached bread flour (blue package)
1 3/4 cup ice cold water (14oz or 413g)
1/2 tsp. (3g) sugar
3/4 tsp. instant yeast (4g) - not the whole packet
1 1/2 tsp. (9g) sea salt (or Kosher salt)
Olive oil for coating
Extra flour or cornmeal for coating

Equipment:
Two mixing bowls
6 quart oven-safe pot with lid (Dutch oven or cast iron pot)
Wooden spoon or silicone scraper for mixing
Plastic wrap

Whisk flour, yeast and salt in one of the bowls until evenly combined.
Dissolve sugar in water.
Add the water to the flour mixture and stir for a minute, until a shaggy ball forms.
Cover the bowl with plastic wrap and let sit for 15 minutes.
Prepare the second bowl by lightly coating the inside with olive oil.
Turn out dough onto a counter dusted with flour.
Sprinkle flour on your hands and the top of the dough.
Using as little extra flour as possible, knead the dough for a few minutes.
Knead by pushing and stretching (without ripping) and folding the dough in half on top of itself.
Once the dough feels smooth (5-10 minutes), form it into a ball and drop it into the oiled bowl.
Roll it around to coat with olive oil.
Cover the bowl with plastic wrap and place in the refrigerator for 12 to 24 hours.
Before baking, bring the dough to room temperature and let it nearly double in size (2 to 4 hours).
The room temperature can greatly affect rise time, with each 15 degrees F doubling or halving the time.
At 90F, the dough may be ready in 60 minutes.
At 60F, the dough may take 4 hours or more.
Slow and cool rising is preferable if you have the time.
When ready to bake, preheat the oven with the pot and lid inside to 450F (232C).
Optionally add chopped garlic and olives to the dough, folding in with hands to incorporate.
Carefully remove the pot from the oven and sprinkle the bottom with cornmeal or flour.
Take the dough out of the bowl, gently form it back into a ball and (carefully!) drop it into the pot.
Optionally score the bread top with scissors.
Optionally sprinkle with salt.
Carefully put the lid on the pot and place it back into the oven.
Bake for 30 minutes.
Remove the pot from the oven.
Using a potholder, take off the lid.
Place pot back into the oven.
If you prefer lighter colored crust, reduce oven temperature to 400F.
Bake for another 20 to 30 minutes until the loaf is well browned.
Dump the loaf out of the pot and cool on a rack for one hour before slicing.
        
Little Kneading Bread - Extended Mix
If I have the time, this bread dough has a deeper flavor, reminiscent of sourdough.
This recipe takes four days to make.

Makes four small baguettes or one boule.

Poolish (pre-ferment starter)

1 1/4 cups (5.5oz) King Arthur unbleached bread flour (blue package)
3/4 cups ice cold water (6oz)
1/4 tsp. instant yeast

Dough

3 cups (18.25oz) King Arthur unbleached bread flour (blue package)
1 1/2 cup ice cold water (12oz)
1/2 tsp. sugar
1/4 tsp. instant yeast
2 tsp. sea salt (or Kosher salt)
Olive oil for coating
Extra flour for kneading

For the Poolish:
Whisk flour and yeast together in a small bowl.
Add the water. Mix well until no dry flour remains.
The Poolish should be the consistency of thick pancake batter.
Cover the bowl with plastic wrap and leave at room temperature for a few hours.
Check on the bowl every hour. When bubbles appear, refrigerate the bowl.
Keep the Poolish refrigerated for two days.

For the dough:

Take the Poolish out of the refrigerator.
Whisk flour, yeast and salt in a large bowl until evenly combined.
Place the Poolish on top of the flour mixture.
Dissolve sugar in water.
Add the water to the flour/Poolish.
Using a rubber spatula, cut the Poolish into the flour and water until a shaggy ball forms.
Be sure to mix the Poolish's wet dough with the new flour.
Cover the bowl with plastic wrap and let sit for 15 minutes.
Prepare the second bowl by lightly coating the inside with olive oil.
Turn out dough onto a counter heavily dusted with flour.
Sprinkle flour on your hands and the top and sides of the dough.
Using generous amounts of extra flour, knead the dough for a few minutes.
This is a very wet dough. Work slowly and keep applying more flour as needed.
Knead by pushing and stretching (without ripping) and folding the dough in half on top of itself.
Once the dough feels smooth (5-10 minutes), form it into a ball and drop it into the oiled bowl.
Roll it around to coat with olive oil.
Cover the bowl with plastic wrap and place in the refrigerator for 24 hours.
Before baking, bring the dough to room temperature. The dough may already have doubled in size.

This dough may be baked in a pot as described above or shaped into baguettes.

For baguettes:

Preheat the oven to 450F
Place a sturdy metallic baking sheet on the bottom rack of the oven (don't use non-stick)
Adjust a rack to the middle position in the oven.
Fill a spray bottle with water.
Fill a measuring cup with 1 cup of water.

Turn the dough onto a lightly floured counter.
Cut the dough into four pieces with a flat blade (pastry scraper or cleaver), don't rip.
Gently pull each dough piece into a loaf shape.
Do not try to do this in one pull.  Shape a little, let the dough rest, then shape more.
Prepeare a baking sheet with either parchment paper or spray oil.
Once the dough is a baguette shape you like, transfer two of the baguettes to the prepared sheet.
Optionally sprinkle with salt.

This next part must happen quickly, so prepare and practice.
Place the sheet pan with the baguettes into the oven on the middle rack.
Pour the measuring cup of water onto the sheet pan on the bottom rack.
I do this by pulling a corner of the pan forward using tongs, then let the oven door push it back.
DO NOT SPILL WATER ON YOUR OVEN WINDOW. It may shatter.
Spray the sides of the oven with the spray bottle about six times.
DO NOT SPRAY YOUR OVEN LIGHT. It may shatter.
Quickly shut the oven door, trapping the steam inside.

Bake for 35 minutes.

Let the baguettes cool on a rack for 30 minutes before slicing.
        
Blueberry Muffins
8 Tbsp. (1 stick) butter, soft
1 cup sugar
1/2 Tsp. salt
2 eggs
2 Tsp. baking powder
2 cups (8.5 oz.) all-purpose flour
1/2 cup milk
1 Tsp. vanilla extract
2 1/2 cups fresh, frozen or dried blueberries
2 Tsp. sugar for topping

Note: if using frozen blueberries, first thaw them in the microwave and drain the liquid.
Wet berries destroy the muffin's texture.
Preheat the oven to 375F.
Generously grease a muffin pan, or prepare muffin cups.
Grease the top of the pan as well to keep the muffin tops from sticking.
Cream together the butter, sugar and salt.
Add the eggs and mix well.
Add the vanilla and mix.
In a separate bowl, whisk together the flour and baking powder.
Alternately add some of the flour and some of the milk to the butter/sugar mix, mixing after each addition.
Batter should be thicker than pancake batter, but thinner than cookie dough.
Fold in the blueberries and stir until just combined.
Divide the batter evenly between 12 muffin cups.
Sprinkle muffin tops with sugar.
Bake for 30 minutes.
Cool muffins in the pan for 5 minutes, then invert the pan and slap the muffins out onto a clean counter.
Transfer muffins to a cooling rack.
        
Double Chocolate Cookies
2 cups (10oz.) all purpose flour
1/2 cup cocoa powder
2 tsp. baking powder
1/2 tsp. salt
16 oz. semisweet chocolate chips
4 eggs
2 tsp. vanilla
4 Tbsp. butter
3 Tbsp. shortening
3 Tbsp. sunflower oil (or other vegetable oil)
1 1/2 cups dark brown sugar
1/2 cup granulated sugar

Whisk the flour, cocoa powder, baking powder and salt together.
In a different bowl, cream together the butter, shortening, oil and sugars.
Beat in the eggs and vanilla until well combined and smooth.
Carefully melt the chocolate in a metal bowl set above boiling water.
Drizzle the melted chocolate into the butter/sugar/egg mixture until combined.
Add the dry ingredients and stir until no streaks of flour are visible.
Cover the bowl and let rest at room temperature for 30 minutes or more.
Preheat the oven to 350F and line two baking sheets with silicone treated parchment paper.
Scoop out 2 Tbsp. blobs of the dough (it should be wet-fudge-like in consistency) and roll into a ball.
Place the balls 2 inches apart on the sheets.
Bake for 10 minutes, swapping and rotating the sheets halfway through.
Let cookies rest on the sheet for 10 minutes before transferring to cooling rack.
They will look underdone but will set as they cool.
        
Cinnamon Buns
Dough
1/3 cup milk
1 1/2 tsp. instant yeast
2 eggs
2 cups all purpose flour
1/4 cup corn starch
1/4 cup sugar
1/2 tsp. salt
6 Tbsp. butter cut into pieces and softened

Filling
3/4 cup brown sugar
2 tsp. cinnamon
pinch of salt
2 Tbsp. butter, barely melted

Glaze
3/4 cup confectioner's sugar
1 Tbsp. milk
1 Tbsp. corn starch
1 tsp. vanilla

Dough:
Whisk flour, corn starch, sugar, salt and yeast together.
Whisk eggs and milk together for 30 seconds.
Stir egg/milk mixture into dry ingredients and stir until dough comes together.
Stir in butter until roughly incorporated.
If dough is too dry, add a few teaspoons of milk until it is tacky but not sticky.
If dough is too sticky, proceed to kneading step and incorporate more flour.
Turn dough out onto well floured counter and knead for 10 minutes using fold and turn method.
Place dough in an oiled bowl (don't use olive oil!), cover and place in the fridge overnight.

Filling:
Combine sugar, cinnamon and salt.
Remove dough from fridge.
Roll dough on a floured counter into a large square, about 12-18"
Spread butter evenly over square.
Sprinkle cinnamon sugar evenly over the square and press into the dough.
Roll the square into a tight log. Pinch to seal.
Carefully slice the log into 8 buns.
Line a 9"x13" (or smaller) pan with a foil sling and spray with non-stick cooking spray.
Place buns into a single layer in the pan.
Cover loosely with plastic and let rise for one hour.
Preheat the oven to 350F. Remove plastic cover from buns.
Bake buns for 35-40 minutes.
Whisk the glaze ingredients together. Coat the buns with 1/2 of the glaze.
Allow the buns to cool for 30 minutes and coat with remaining glaze.
Use the foil sling to remove buns from the pan. Slice and serve.
        
Pasta
1 1/2 cup Semolina flour
1/2 tsp. salt
2 eggs
2 Tbsp. water
2 Tbsp. olive oil

Combine flour and salt. In a different bowl, beat eggs for one minute.
Beat in water and olive oil.
Add egg mixture to flour and mix until a dough-ball forms.
Knead the dough for a few minutes using the turn-and-fold method
Cover the dough loosely with plastic wrap and allow it to rest for at least 20 minutes.
Roll the dough out on a well floured surface to desired thickness.
Do your best to cut out some pasta shapes.
Add pasta to boiling salted water and cook until tender.
        
Potato Pancakes
2 white potatoes (not baking, not all-waxy), peeled and grated
3 eggs
1/2 cup shredded cheese (I used Parmesan and Jack)
1/4 cup all purpose flour
1/4 cup minced mushrooms
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. pepper

Once the potatoes are grated, place them in a large microwave safe bowl and microwave on 50% power for 6 minutes.
Allow the potatoes to cool.
Add the remaining ingredients and combine well.
Let the mixture sit for 15 minutes so the flour will hydrate.
Meanwhile, heat a 12" skillet over medium high heat with a thin film of vegetable oil.
Once the oil is shimmering, drop the batter by heaping spoonfuls into the pan to make the pancakes.
Cook for 2-3 minutes per side.
Keep finished pancakes warm in a 200 degree oven.
        
Chinese Hot Pot
Start with home-made chicken broth, seasoned with:
Szechuan peppercorn, star anise, garlic, ginger, chili peppers, green onion.
Keep the broth simmering and have guests add thin slices of fresh ingredients:
mushrooms, bok choy, asparagus, beef, chicken leftover from the broth, potato, etc.
After a few minutes, pull the cooked ingredients out of the broth with a slotted spoon and into individual small soup bowls.
Add more water to the pot as needed.
Don't forget to keep the salt level tasting good.
        
Lace Cookies
1/2 cup almonds
2 Tbsp. all-purpose flour
6 Tbsp. butter, melted
1/2 cup sugar
1 Tbsp. milk

Preheat oven to 350F
Line a baking sheet with a silicone mat or parchment paper treated with silicone.
These cookies are very sticky when hot.
Process the almonds and flour in a food processor for a minute to a coarse powder.
If you can afford it, buy pre-ground almond flour (I used Bob's Red Mill).
Mix the butter and sugar together in a bowl.
Stir in the almond/flour mixture until smooth.
Stir in the milk.
Spoon a heaping teaspoon of dough for each cookie.
They spread a LOT while baking, so only do 6 to a sheet.
Bake for 8 to 10 minutes until half brown.
Let cool for a minute or two on the pan, then carefully transfer to a cooling rack.
        
Crepes
1 cup cold water
1 cup cold milk
4 eggs
1/2 tsp salt
1 1/2 cups all purpose flour
4 Tbsp melted butter

Combine all ingredients in a blender and blend on high for one minute, scraping down the sides as needed.
Let the batter rest in the refrigerator for one hour.
Heat a small pan (6-7" base) over medium high heat.
Add a few drops of oil, then, holding the pan in one hand off the heat, pour in 1/4 cup of batter and coat the bottom.
Return pan to heat and cook for 1-2 minutes.
Flip and cook for 30 seconds.
Let cool on a rack, then stack on a plate.
Makes 15-20 crepes.
        
Granola
5 cups extra thick old fashioned rolled oats
6oz. shredded coconut
1 cup chopped walnuts
1/2 cup almond flour
1/2 cup sunflower oil
1/3 cup brown sugar
1/4 cup corn syrup
1/3 cup maple syrup
1 1/2 tsp. salt
4 tsp. vanilla

Whisk together wet ingredients, fold in dry ingredients and evenly coat with hands.
Press with spatula into even layer on a parchment lined baking sheet.
Bake at 325F for 50 minutes, cool and break into clusters.

Note: you can grind almonds in the food processor to make your own almond flour
Note: you can add raisins before cooking, but they take on a tough, burnt, chewy flavor you may not care for
        
Ciabatta
Poolish
2 1/2 cups (11.25 oz.) bread flour
1 1/2 cups (12 oz.) warm (100F) water
1/4 tsp. instant yeast

Sprinkle the yeast in the flour and whisk to combine.
Pour in the water and stir until evenly combined.
Poolish should be the consistency of thick pancake batter.

Cover with plastic wrap and leave at room temperature for 3-4 hours,
or in a 100F oven for 2 hours, or overnight in the refrigerator.

Dough

3 cups (13.5 oz.) bread flour
1 3/4 tsp. salt
1 1/2 tsp. instant yeast
Between 6 Tbsp. and 3/4 cup warm (100F) water

If the Poolish was in the refrigerator, bring it to room temperature first.
Whisk the flour, yeast and salt together in a large bowl.
Stir in the Poolish and 6 Tbsp. of the water.
Stir with a rubber spatula until a wet, shaggy ball forms.
Add more water as needed, one tablespoon at a time until all the flour is incorporated into the dough.
I used a bit more than 1/2 cup.
Cover the bowl with plastic wrap and let it rest on the counter for 15 minutes.
Generously flour a clean counter and turn the dough onto it.
Gently flatten the dough a little, then fold it onto itself.
Turn 90 degrees, flatten and fold again.
Repeat this a few times until the dough is smooth and supple.
Do not rip the dough.
Leaving the dough on the counter, spray it lightly with cooking spray oil.
Dust dough with flour and cover with plastic wrap.
Let it sit for 30 minutes.
Uncover the dough and repeat the flatten-fold-turn several times.
Spray again with oil, lightly flour and cover again.
Let sit for 2 hours.
Uncover and, using a pastry scraper or large flat knife, cut (don't rip) the dough into 3 pieces.
Very gently tug the pieces into oblong loaf shapes.
Be creative and find a concave surface to cradle the loaves.
Spray with oil, lightly flour, cover again.
Let rise for 1 more hour.
While the dough does its final rise, preheat the oven to 500F.
Find two all-metal baking sheets.
When the oven is up to temperature:
Pour 1 cup of water into one of the baking sheets and carefully slide it on the lower rack of the oven.
Five minutes later, dust the other sheet with flour and oh-so-carefully transfer one or two of the loaves onto it.
Generously spray the loaves with water.
Place the sheet on the middle rack of the oven.
After two minutes, open the oven and carefully spray the loaves again with water.
Reduce the oven temperature to 450F.
Ten minutes later, rotate the pan 180 degrees.
After another ten minutes, remove the loaves from the oven.
They should make a hollow sound when tapped.
Place them on a cooling rack and cool for at least 45 minutes.
Repeat the cooking process for the remaining loaf(ves).
        
Pasta Salad
1 lb. (16 oz.) box of pasta: Farfalle (Bow Tie) or Rotini (Spiral)
2 or 3 zucchini, peeled and cut into 1/2" cubes
1 bunch of asparagus
1 red, 1 yellow, 1 orange bell pepper, seeded, diced into ~1/4" bits
1 bunch green onions, sliced into very thin rounds
1 lemon
8 oz. frozen peas
(optional) 4 Tbsp. capers
(optional) 1/2 cup sun-dried tomato, diced into 1/4" bits
1/2 cup green olives, diced into 1/4" bits
8 oz. shredded parmesan cheese
1/4 cup olive oil + more for cooking
1/4 cup red wine vinegar

Preheat the oven to 425F.
Start a large pot of (salted) water boiling for the pasta.
Place cut zucchini in a bowl and drizzle with olive oil.
Add 1 Tsp. sea or kosher salt and pepper, then mix to coat using your hands.
Spread the zucchini on a baking sheet and place in the oven for 15-20 minutes, until pieces begin to brown.
Meanwhile, trim the woody stems off the asparagus.
Drizzle with olive oil, sprinkle with salt.
Rub with hands to evenly coat with oil.
When the zucchini comes out of the oven, set it aside in a big bowl.
Place asparagus on baking sheet and roast for 10 min, until browning starts.
When the asparagus comes out, let it cool a bit, then chop into 1" segments and add to the big bowl.
Spread the frozen peas on the (now well-oiled) baking sheet and place in oven for 5-10 minutes, until peas start to brown.
When the water for the pasta comes to a boil, cook the pasta according to the box directions.
Drain, spray with cold water, drain again.
Add to the big bowl.
Add the peppers, green onions, capers, sun-dried tomato and olives to the big bowl.
(Side note: small, empty mayo jars work great to shake salad dressing in!)
In a small bowl or shaker jar, combine the vinegar, 1 Tsp. salt, plus all of the juice from the lemon.
Whisk/shake to combine.
Add the 1/4 cup oil to the vinegar mixture and whisk/shake.
Pour the dressing over the salad and gently stir to combine and coat.
Sprinkle the parmesan cheese just before serving.
This salad keeps well in the fridge and tasted better on day two.
        
Grilled Potatoes
Rinse and scrub potatoes. Slice into 1/2 inch rounds.
Place slices in a pot, cover with water, bring to a boil, simmer for 6 minutes until slightly tender.
Drain. Toss potatoes with 4 Tbsp. olive oil, salt and pepper to taste.
Place on grill (I used an aluminum sheet pan for half of them) for 8 minutes, flipping after 4 minutes.
The original recipe called for red potatoes, but any waxy variety should work.
        
Pickles
Clean glass jars with lids.
Wash and slice small cucumbers, onions, habaneros, etc.
Mix equal parts of water and white vinegar with 2 Tbsp. salt per jar.
Place vegetables in jar with dill and other herbs.
Cover with brine and seal jar.
Chill for 2 weeks, then enjoy.
        
Pancakes
1 7/8 cups (15 oz.) whole milk
1 tsp. lemon juice
2 eggs
1 Tbsp. sunflower (or vegetable) oil
4 Tbsp. butter, melted, cooled
1 tsp. vanilla

2 1/4 cups all purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.

Whisk eggs for 30 seconds in a new bowl.
Whisk in the milk, lemon juice, oil and vanilla.
Note: If I had buttermilk, I'd use that instead of lemon juice and milk.
Note: Nobody has buttermilk on hand.
Slowly drizzle in melted, cooled butter and whisk to incorporate.
There should be tiny shards/beads of cooled butter in the mix.

Pour the wet ingredients over the dry ingredients and stir to combine.
Whisk the batter hard for ten seconds to smooth out any dry lumps.
I know recipes always tell you not to do this,
but a little hard whisking will not develop enough gluten
to make the pancakes tough.
Cover the batter bowl with plastic wrap and let rest for at least 30 minutes.

Heat a skillet over medium heat with a tablespoon of a neutral oil (butter will smoke).
When the pan is hot, make a tiny test pancake.
If the batter didn't sizzle when it hit the pan, the pan isn't hot enough.
If the test pancake burns within a minute, the pan is too hot.
Throw away your test pancake.

Pour pancakes (3 at a time for a 12" skillet, 2 for a 10") by 1/4 cup.
When bubbles break and remain open, and surface goes from glossy to matte, flip (3 - 5 minutes).
The second side cooks faster than the first side (1 - 3 minutes).
Move finished pancakes to a cooling rack.

Note: if adding a filling (bananas, chocolate chips, blueberries), pour the pancake first,
then sprinkle on the filling. Be prepared to wipe out your skillet (paper towel + tongs),
since the filling can make a sticky mess after flipping.

Note: pancakes freeze beautifully sandwiched between layers of waxed paper in a zip bag.
Microwave for 45 seconds to un-freeze.
        
Vegetable Broth
Good Veggies to use, washed and coarsely chopped:
onions / shallots / green onions
carrots
potatoes
lettuce / greens
celery
garlic
zucchini / squash
mushrooms
peas
apples / pears

Bad Veggies to use:
peppers, eggplant (too bitter)
citrus fruits (also bitter)
tomatoes (too acidic when cooked long)
broccoli / cauliflower (too strong)

Heat 1 tsp. neutral oil in a large pot over medium heat
Brown onion-like vegetables for 10 minutes. I like to do this while I chop the other veggies.
Add the rest of the vegetables.
Add 10 cups of water, 1 tsp. salt, 1 tsp. whole peppercorns.
Add any other herbs, fresh or otherwise, that you like
Add 1 Tbsp. of uncooked rice.  This adds starch to the finished broth.
Bring to a rolling boil, then cover and reduce heat to simmer.
Simmer for at least one hour, until all vegetables are soft.

Turn off heat, let broth cool for one hour.
Strain through a colander and discard vegetables.
Portion into tupperware or zip bags and freeze.
Leave about 1" of expansion room in bag/tupper for frozen broth.
        
Fruit Smoothie
This recipe does not photograph well, but tastes great.
It can be prepared quickly from ingredients kept on-hand.

1 frozen banana, thawed and peeled
1/4 cup frozen wild blueberries
4-6 strawberries, fresh or frozen, sliced
1/4 cup plain yogurt (optional)
2 ice cubes
1 1/2 cups milk or soymilk
1 tsp. vanilla
pinch of salt

Add all ingredients to a blender and blend for one minute.
I really mean one full minute.
Most people do not blend things until smooth.
Keep blending.
Stop halfway through and shake the blender to un-stick the strawberry hiding in the corner.

Note: over ripe bananas can be thrown in the freezer whole for later use
Note: frozen bananas can be thawed in the microwave (1 minute).
Slice the ends off with a knife, carefully pull off a strip of peel,
then dump the mushy banana right into the blender.
Note: other fruits that work well are rasberries, blackberries, peaches, cherries
        
Pumpkin Bread
12 oz. ( 2 2/3 cups ) all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda

8 Tbsp. (1 stick) butter
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
15 oz. can pure pumpkin puree (not pumpkin pie filling)
1 tsp. salt

4 eggs
1/4 cup whole milk
1/4 cup molasses
1 tsp. vanilla
1 cup sugar
1 cup brown sugar
juice from 1/2 lemon (about 1 Tbsp.)
1/2 cup canola oil

1/2 cup chopped walnuts
1/2 cup raisins

Preheat the oven to 350F.
Spray two loaf pans with cooking spray, or grease with butter.

Measure out the flour in a medium bowl using a scale.
Whisk the baking powder and baking soda into the flour.

Melt the butter in a saucepan over medium-high heat.
Cook the butter until it begins to brown, 5 to 10 minutes.
Lower the temperature and stir in the spices (cinnamon, nutmeg, cloves).
After 30 seconds, carefully stir in the pumpkin puree. It may sizzle and sputter.
Raise the heat to bring the puree to a boil.
Stir in the salt.
Cook the puree over medium heat for 8 minutes, stirring frequently.
Turn off the heat and let the pumpkin cool.

Meanwhile, whisk the eggs in a large bowl for 60 seconds.
Whisk in the milk, molasses and vanilla.
Add both sugars and whisk well.
Allow the mixture to sit for at least 15 minutes so the sugars dissolve.
Whisk in the lemon juice and oil.

When the pumpkin puree is body temperature, whisk it into the egg mixture.
Add the flour mixture and whisk until no flour streaks remain.
If the batter seems too thin (like pancake batter), add a 1/4 cup of flour.
The batter should just barely "pour", like cake batter.

Stir in the walnuts and raisins.

Pour the batter evenly between the two loaf pans.
Bake for 50-60 minutes until set. Test for doneness with a toothpick.
Allow the loaves to cool 10 minutes before removing from their pan.
Cool on a cooling rack for one hour before slicing.