Pumpkin Tea Ring

Course : Breads
Serves: 25
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1 tablespoon active dry yeast
1/4 cup warm water
1 cup milk -- skim
1/4 cup vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
5 cups whole wheat flour
16 ounces pumpkin -- canned
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup dark raisins or currents
2 tablespoons margarine
2 tablespoons honey

Preparation / Directions:

Soften yeast in the water. Combine the milk, oil, and salt in a large bowl with 2 cups of the flour. Add yeast mixture, pumpkin, cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more cups of flour. Beat. Transfer to an oiled bowl, cover with damp towel, and let raise in in a warm place until doubled in bulk (about 1 hour). Punch down dough and turn onto a lightly flour surface and knead in the remaining flour to make a smooth elastic dough, about 5 minutes. Melt the margarine and honey together in a saucepan. Break off 2-inch of the dough and shape into balls. Dip the honey mixture. Place in an oiled 10-inch tube pan. Cover and let raise until doubled (about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10 minutes before removing from the pan. Serve warm.

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