In a small bowl, proof (test) the yeast with
1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture
is foamy. If it does not foam or bubble, STOP and obtain some fresh
yeast, before you start this recipe. In a large mixing bowl combine
7 cups of the flour, nutmeg, salt, and remaining sugar. Mix well.
Blend in the butter until the mixture resembles coarse meal. Add the
whole egg, the pumpkin puree, and the foamy yeast mixture. Stir the
dough until it is mixed together, very well.
Open your oven door and check inside for Ghosts or Goblins...!
Then preheat your oven to 350°F.
Turn the dough out onto a floured surface and knead it, incorporating
as much of the remaining 1 cup flour as necessary to prevent the dough
from sticking. Knead the dough for 15 minutes, or until it is smooth
and elastic. Form the dough into a ball, transfer it to a well-buttered
large bowl, and turn it to coat it with the butter. Let the dough
rise, covered with plastic wrap, in a warm place for 1 hour, or until
it is double in size. Turn the dough out onto a work surface, divide
it into 24 pieces, and form each piece into a ball. Fit the balls
into two (2) buttered 10-inch springform pans and let them rise, covered
with a kitchen towel, in a warm place for 45 minutes, or until they
are almost double in size.
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