PAREVE PUMPKIN CHALLAH

Pumpkin Challah (Parve)
This one is from Martha Stewart’s Living
Yield: 4 loaves (12 “slices” each)
2-1/2 teaspoons active dry yeast or 1 1/2 packages
3/4 cup egg yolks (11 or 12 large eggs)
1 large egg yolk for glaze
1 tablespoon salt
2 tablespoons canola oil
1/2 cup honey
15 ounces pumpkin puree
1-1/2 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon allspice
8 cups all-purpose flour
flour for work surface
Place 1/2 cup warm water in a small bowl, and sprinkle yeast over it.
Stir to combine, and let sit about 5 minutes, until mixture becomes foamy.
In bowl of electric mixer, combine the 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 bowl and
combine using the dough-hook attachment. Add the proofed yeast, stirring
until mixture is combined.
Slowly add the flour, one cup at a time, until all the flour is
incorporated into the dough. Transfer the dough to a lightly floured
work surface and knead the dough by hand for 10 minutes. Place dough in
a oiled 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 the dough,
and the form it into two 8″ loaves. Place the loaves on a baking sheet
lined with parchment paper, cover with kitchen towel and let rise until
doubled in size, about 1 hour.
While the dough is rising, heat the oven to 350 F. Mix remaining egg
yolk with 1 tablespoon water. Brush the loaves with the egg glaze and
bake until golden brown, about 50 minutes. Let cool on a wire rack.