Apricot Pumpkin Berbere Bread + Carrot Butter

Difficulty: EQUIPMENT HEAVY

Special Menu: Color Dinner

Apricot Pumpkin Berbere Bread
1/4 c water
1/4 c brown sugar
2 t instant yeast
1 T vegetable oil
1 c canned pumpkin
1 1/2 c whole wheat flour
1 3/4 to 2 c all-purpose flour
1 t salt
1/2 t ground ginger
1/2 t berbere
½ c dried apricots, chopped

Dissolve yeast in water, then combine with sugar, oil, pumpkin, flour, salt, ginger, berbere and apricots in a stand mixer. Use the lesser amount of all-purpose flour to begin.
Mix and knead until the dough comes together, adjust amount of flour if needed.
Rise dough for about 45 minutes, then punch down and and shape into a loaf. Transfer to a greased 9" x 5" loaf pan and cover lightly with greased plastic wrap.
Preheat 350
Let the dough rise again until it sticks up about an inch from the top of the pan
Uncover and bake for 45 top 50 minutes until the center reads 190°
Remove from the oven and tilt out of the pan. Place on a rack to cool before slicing.

Berbere Carrot Butter
2 c carrots, boiled in bouillon
2 onions, thinly sliced
½ c cashews, soaked overnight, then drained
1 clove garlic
olive oil
¼ t berbere
salt and pepper

Set carrots to boil with a bouillon cube tossed in.
Heat about 1 T olive oil in a pan and add onion.
Heat onion, avoiding stirring too much, until golden brownness forms on bottoms. Stir, then wait for more golden brownness. If things stick to the pan, add a little water to lift the caramelization.
Continue until all the onions are golden brown, then stir in a pinch of berbere and salt and pepper to taste.

Check carrots by poking with a fork, they will be done when the carrots are tender and easy to pierce.
Toss onions, drained carrots, garlic, cashews, berbere, salt and pepper into food processor and whir, adding olive oil slowly until a smooth consistency is reached.