1) Having a conversation about track & field with the homeless guy who hangs out on my block.
2) Finally killing the mosquito who’s been feasting on me all week.
I started the morning with a quick trip to DD for a latte lite (ahhh, newest obsession!) and some breakfast: TJ’s honey greek yogurt, grapes, and Kashi warm cinnamon Heart-2-Heart. I had quite a few handfuls of cereal straight out of the box after I finished my initial bowl.
After I finished my breakfast, I started to prepare the dough for some delicious Pumpkin Swirl Bread. I based this recipe on MeganNerdRun’s version, but made a few alterations.
2 cups all-purpose flour
1.5 cups whole wheat flour
1 cup rolled oats
1/3 cup brown sugar
1 tsp cinnamon
dash of ginger & nutmeg
3/4 tsp salt
1 tsp sugar
1 package (1/4 oz) active dry yeast
3/4 cup warm water
3/4 cup canned pumpkin
1 egg, lightly beaten
2 Tbs butter, melted
1/4 cup brown sugar
1 tsp cinnamon
In a large bowl, combine 1 cup of the all-purpose flour, ww flour, oats, brown sugar, spices, salt, sugar, and yeast.
Stir in the warm water and pumpkin until moistened. Add egg, mix until smooth.
Stir in the remaining 1 cup flour until the dough is firm.
Put dough in stand mixer and knead using dough hook for about 5 minutes. Place dough in lightly oiled bowl, cover with dishcloth, and let rise for 1 hour.
Spray the counter lightly with cooking spray and roll out the dough to a 18″ x 9″ rectangle.
Spread the melted butter on the dough and then sprinkle with cinnamon and brown sugar.
Roll up the dough jelly-roll style, starting with the short side. Pinch ends to seal.
Place seam side down in loaf pan, cover and let rise for 90 minutes.
Bake at 350 degrees F for 30 minutes or until crust is golden brown.
During the 90 minute second rising, I headed out for a long run. I didn’t feel awesome, but the weather was ideal (sunny, breezy, and 60 degrees). My legs are STILL feeling the effects of last Saturday and my right knee/hamstring were a bother, but I was feeling great mentally by the end of my 10 mile run (finished in 1:30:10, about 9:01/mile). I think I’m going to take it easy for the next few weeks – lots of sleep, lots of cross-training, and lower running mileage. Hopefully that will put some pep back into my legs!
When I got home, propped my legs up against the wall while I waited for the oven to pre-heat. I’ve found that this trick really helps with circulation/muscle recovery.
And then I popped the bread in the oven. 30 minutes later…
I was very pleased with the consistency of this loaf – the middle was perfectly light and doughy with a nice crust on the outside.
Mmm….a thick slice of pumpkin swirl bread with peanut butter!
After finishing up the bread, I was ready for some more post-run food!
A big bowl of brown rice, pinto beans, roasted butternut squash, and a wedge of laughing cow cheese.
Now I’m watching a few Mad Men episodes and preparing for a fun dinner in Williamsburg.