Pumpkin Challah

Use this bread to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.

Makes 2 loaves

2 1/2 teaspoons active dry yeast (1 1/2 packages)
1/4 cup egg yolks (11 to 12 large eggs), plus 1 large egg yolk for glaze
1 tablespoon salt
2 tablespoons canola oil
1/4 cup honey
1 fifteen-ounce can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground gingr
1/4 teaspoon allspice
8 cups all-purpose flour, plus more for work surface
Butter for bowl

1. 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.

2. In the bowl of an 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 mixer bowl, and combine using the dough-hook atachment. Add the proofed yeast, stirring until mixture is combined.

3. 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.

4. 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.

5. While the dough is rising, heat the oven to 350º. 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, and serve.

This recipe appears courtesy of Martha Stewart Living