We had our annual pumpkin carving festivities last Sunday night.  I use the term "carving" very loosely because the process involved a whole lot more than simple knife carving.  There were dremel tools, fire, alcohol, aluminum foil, wires, spray bottles, saws and safety goggles.  Really - I'm not kidding!

Ryan made a fire breathing pumpkin and I'm going to be honest, I wasn't on board with his plan when he first described it to me.  I had visions of exploding pumpkins but he proved me wrong and actually managed to create jack o'lantern that breathed fire - modestly.

Courtney found her design on the internet and made her jack o'lantern into a monkey.  It turned out super cute.

Ben and I worked on a pumpkin together.  Ben found the design, I did the carving and he added the orthodontics.

A tribute to our kids who have both had to endure braces. 

Now that pumpkin carving is complete and the seeds have been roasted, it's onto pumpkin challah bread for me.  I found this recipe on blog.krysmelo.com.  It was REALLY, REALLY, REALLY good.  (Did I emphasize that enough?)  Seriously through, this bread is super delicious. 

Pumpkin Challah Bread

• 1 1/4 teaspoons active dry yeast
• 1/2 cup warm water
• 6 large egg yolks
• 1 1/2 teaspoon salt
• 1 tablespoons canola oil
• 1/4 cup honey
• 1 cup pumpkin puree
  
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 4 cups all-purpose flour

First, proof yeast by mixing the dry yeast with 1/4 cup warm water.  Add a pinch of sugar and mix. Let stand for 10 minutes or until foamy.













Use an electric mixer to beat the egg yolks with remaining water.







Add salt, oil, honey, pumpkin, and spices. Mix well.

Add yeast mixture.  Switch to a dough hook and add yeast mixture to the bowl. Stir until combined. Slowly add flour 1 cup at a time until incorporated.









Dump dough onto a floured work surface and knead by hand for about 10 minutes. Put dough into a lightly oiled bowl and cover with plastic wrap. Let stand in a warm place until it rises and doubles in size, between 1-3 hours. Dump the dough back onto your floured work surface and punch it one or two times.

Line a baking sheet with parchment paper and use your dough to form a loaf. Make light slices across the top. Let the it sit, covered with a kitchen towel, until it rises and doubles in size again.

Set your oven to 350 degrees and bake until golden brown, about 40-50 minutes.

Maybe I went a little overboard on the pictures but the point is, this bread is GOOD.  My family finished up the rest of the loaf this morning for breakfast.  (It's really good toasted too.) 

Ciao!

Pumpkin Challah Bread

• 1 1/4 teaspoons active dry yeast
• 1/2 cup warm water
• 6 large egg yolks
• 1 1/2 teaspoon salt
• 1 tablespoons canola oil
• 1/4 cup honey
• 1 cup pumpkin puree
  
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 4 cups all-purpose flour

First, proof yeast by mixing the dry yeast with 1/4 cup warm water. Add a pinch of sugar and mix. Let stand for 10 minutes or until foamy.
Use an electric mixer to beat the egg yolks with remaining water. Add salt, oil, honey, pumpkin, and spices. Mix well. Switch to a dough hook and add yeast mixture to the bowl. Stir until combined. Slowly add flour 1 cup at a time until incorporated. Dump dough onto a floured work surface and knead by hand for about 10 minutes. Put dough into a lightly oiled bowl and cover with plastic wrap. Let stand in a warm place until it rises and doubles in size, between 1-3 hours. Dump the dough back onto your floured work surface and punch it one or two times.

Line a baking sheet with parchment paper and use your dough to form a loaf. Make light slices across the top. Let the it sit, covered with a kitchen towel, until it rises and doubles in size again.


Use remaining egg yolk and water mixture to glaze the top of the loaf. Set your oven to 350 degrees and bake until golden brown, about 40-50 minutes.