Making Mulgore Spice Bread from the World of Warcraft Cookbook! 🐮🍞

Welcome to another video where I make something from the World of Warcraft cookbook!! Today I’m making Mulgore Spice Bread
I hope you enjoy this casual hang out and cook with me style video 🙂

Heres the full recipe/instructions from the WoW cookbook

Mulgore Spice Bread Recipe
– 1 1/2 cups warm milk

– 2 tablespoons brown sugar

– 2 teaspoons instant yeast

– Mulgore spices (1/2 teaspoon each:
ground cardamom, ginger, cinnamon;
pinch each ground cloves, mace)

– 1 teaspoon salt

– 2 tablespoons butter, melted
– 3 cups flour

Instructions:
In a medium-sized bowl, combine the warm milk, brown sugar, and the yeast, and allow to sit for about 5 minutes, until frothy. Add the spices and salt, followed by the butter and half the flour. Gradually add the remaining flour until the dough comes together and pulls away from the side of the bowl.
Tip the dough out onto a lightly floured surface and knead for a few minutes, until it bounces back when poked. Place in a lightly greased bowl and cover with a tea towel. Allow to rise for about an hour, or until doubled in size. Punch the dough back down.
Preheat the oven to 425°F. Pulling the sides of the dough, gradually shape it into an oblong loaf. Place this on a sheet of parchment paper on top of a baking sheet, and allow to rise for 30 minutes. Using a sharp knife, slash a few decorative marks on the top of the dough, then bake for about 25 minutes.

Heres the recipe for the soup I made

Butternut Squash and Pumpkin Soup Recipe:

1 bag of frozen butternut squash
1 can of pure pumpkin (not pumpkin pie filling)
1 onion
2-3 cloves of garlic, minced
4 cups of vegetable or chicken broth
1 cup of coconut milk or heavy cream (optional for creaminess)
Salt and pepper to taste
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground ginger
Olive oil or butter for sautéing

Instructions:

Prepare the Squash: If you prefer a roasted flavor, you can roast the frozen butternut squash in the oven until tender. Otherwise, you can cook it directly in the pot.
Sauté Aromatics: In a large pot, heat some olive oil or butter over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook for another minute.
Combine Ingredients: Add the roasted or thawed butternut squash to the pot. Pour in the can of pure pumpkin and stir to combine.
Add Broth and Spices: Pour in the vegetable or chicken broth. Add cinnamon, nutmeg, ginger, salt, and pepper. Stir well.
Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the butternut squash is very tender.
Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
Add Creaminess: If desired, stir in coconut milk or heavy cream for a creamy texture. Adjust seasoning if necessary.

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