This recipe makes two
- 2 packages dry yeast (½ ounce) -
- 1/2 cup plus 1 teaspoon sugar, divided -
- 1/4 cup canola oil, plus one teaspoon for greasing the bowl -
- 2 teaspoons salt -
- 1/4 cup light brown sugar -
- 3/4 cup boiling water -
- 1/3 cup cold water -
- 3 large eggs -
- one 15-ounce can pumpkin purée (about 1 ¾ cups) -
- 2 teaspoons cinnamon -
- 1/2 teaspoon ground ginger -
- 1/4 teaspoon nutmeg -
- pinch of cloves -
- 7 1/2 to 7 3/4 cups bread flour -
1. Dissolve the yeast in 1/3 cup warm water and mix in a teaspoon of sugar. Let sit for five minutes, or until it thickens. Pour oil, salt, remaining sugar and brown sugar into a large bowl and whisk together. Add boiling water and whisk again to dissolve the sugars and salt. Add cold water and mix again.
2. Beat the eggs in a small bowl and add to the oil mixture, reserving 1 tablespoon to brush on top of the loaves, if you are braiding them (if making round challahs, reserve for another use).
3. When the yeast mixture is thick and bubbly, add to the bowl and stir. Add the pumpkin purée, cinnamon, ginger, nutmeg and cloves and whisk well.
4. Add 7 cups of the flour, one cup at a time and mix well. Place dough on a floured surface and add another quarter cup of flour and knead in. If the dough remains sticky, add another 1/4 cup flour and knead in, adding more flour by the tablespoon until you have a smooth dough.
5. Place the teaspoon oil in the bowl and rub around. Return the dough to the bowl, rub some oil on top, and cover with a towel or plastic. Let rise one hour.
6. Divide dough into 24 balls. Take each ball, place on the counter, cup your hand around it and roll in circles while pressing on the counter to shape into a smooth ball. Cover the balls with plastic and let rest for 10 minutes.
7. Grease two Bundt pans with spray oil. Place 5 balls top side down on the bottom of the Bundt pan, spaced evenly. Place another seven balls on top of the first. Repeat with second Bundt. Cover each pan with plastic and let rise for 30 minutes.
8. Preheat oven to 375°F. Bake for 35 minutes, or until golden. Let cool and then turn out of the pans. Maybe be frozen.