I knew I wanted to make a breakfast bread for Breakfast Week, and for inspiration I had three very different things in mind: my grandmother's English muffin toasting bread, my favorite thin dark 100% rye made by Rudolf's Bakery, and the fruity, nutty, seediness of the "truly everything" bagels I make.
Crisp and sweet, like a burst of fairy floss with a subtle hint of nuts. Dacquoise are a type of nut meringue that can be used as the base for so many desserts.
Crisp air and chilly nights makes me want to have a campfire, and I thought some homemade seasonal goodies to go with it would make an extra cozy touch. Pumpk...