BEATRICE OJAKANGA Pumpkin Monkey Bread ‘Tas spctcilesbredbingara drs perfec fora Iaiday buf specially with lol people Season cuit pumplin and spies balked ino fancy tbe mold (I wie a Bundt pa), e's deiions served unt citras-one olive for dipging (see page 186), + teispabnd mised paiaplein ple spice Lenpsngas divided 1 gable orvebLapecnceciecticy, ee 1 eupwarm water(105*F to115°R) abies cekciaudeal Lteaspoonisilt Yaeup instant nonfat dry mille Leupeooked puréed orcanned pas 4% to 5 cups bread flour In small bowl, mix 1 teaspoon ofthe pumpkin piespice with Y2 cup ofthe sugar. Setanide Inamixing bowl, dissolve the yeast in the water Stirin theremaining /2cup sugue,the 2 teaspoons pumpkin piespice, the oliveoil, salt. dry milk, and pumpkin Add 2cupsof the flour and, withan electric mixer, beat until the mixtures smooth and satiny Stirin enough of the remaining flour tomake asciffbut smooth dough. Cover and let zest for 15 minutes Sprinkle board with flourand knead the dough forabout 5 minutes until the dough is smooth and springy: Place the dough into a clean, lightly oiled bowl Cover and letrise for about I hour, until doubled. Light and Easy Baking Lightly greasea 1 0anch tube pan or coat it with nonstick spray and dust lightly with flour Punch the dough downand divide into three parts Divide each ofthe parts into quarters then divide the quartersinio four partseach. Shape into balls and rollin the reserved spiced sugax Place into the prepared panso that the panisevealy filled wich dough Cover and let rise in a warm place for 45 min- utes, oruntil almost doubled. Preheat the oven to 325¢E Bale for | hour and 10 minutes or untilthe bread is golden brownand a wooden skewer inserted into the center comes out cleanand dry Cool ona wite rick for 5 minutes, then invertontoa serving plate Serve warm. To serve pull the bunsapart with forks MAKES 48 SPICED BUNS Per aun: 671 calories, 5% calories from fat, 0.43 g fet, 0.1 3 mgcholesteral 49 mg sodium, less than 0.48 g dietary fiber