PUMPKIN CHALLAH

2 1/2 teaspoons active dry yeast
3/4 cup egg yolks
1 tablespoon salt
2 tablespoons canola oil
1/4 cup honey
15 ounces canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
8 cups all-purpose flour (as needed)
butter (for bowl)
1 large egg yolk (to glaze)

Place 1/2 cup warm water (105 degrees) in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit about 5 minutes, until mixture becomes foamy.

In the bowl of an electric mixer, combine the 3/4 cup egg yolks with 1/2 cup warm water.

In a medium bowl, combine the salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Add the pumpkin mixture to the mixer bowl, and combine. Add the proofed yeast, stirring until mixture is combined.

Slowly add the flour, 1 cup at a time, until all the flour is incorporated into a dough. Transfer the dough to a lightly floured work surface, and knead the dough by hand for 10 minutes. Place dough in a buttered bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.

Transfer the dough to a lightly floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour.

While the dough is rising, heat the oven to 350 degrees.

Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze.

Bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve.

Yields: 2 Loaves.
Source: Martha Stewart Living