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1
Place the yeast and hot water in a large bowl and stir with a fork to dissolve the yeast.
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2
Allow to stand for about 3 min.
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3
Add in the honey, pumpkin puree, lowfat milk, egg yolks, cornmeal, and 1 2/3 c. (8 ounces) of the high-gluten flour to the yeast mix.
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4
Stir briskly with a whisk till the ingredients are well combined.
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5
Let this sponge stand for at least 15 min but not longer than 30 min.
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6
In a medium bowl, whisk the remaining 2 1/3 c. (11 3/4 ounces)
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7
high-gluten flour, cinnamon, ginger, cloves, and salt together to mix well.
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8
Add in to the sponge and stir with your fingers to incorporat e the flour, scraping the sides of the bowl and folding the dough over itself till it gathers into a shaggy mass.
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9
Knead the dough in the bowl till it becomes smooth and somewhat elastic, about 5 min.
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10
Gradually add in the melted butter, kneading it in gently till well incorporated.
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11
Move the dough to a lightly floured work surface and knead till it is very smooth, silky, and elastic, about 5 min.
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12
The dough will be sticky, so keep the work surface and your hands lightly floured, but do not overdo it.
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13
The dough should be soft, supple, and springy.
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14
Shape the dough into a loose ball, cover it with plastic wrap, and let it rest for 20 min.
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15
(This rest period is the autolyse.)
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16
Flatten the dough and stretch it gently with your fingers to create a rectangle about an inch thick.
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17
Spread the toasted pecans proportionately over the rectangle.
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18
Fold the whole mass into an envelope and knead it gently till the nuts are well distributed, about 2 to 3 min.
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19
If the dough resists, let it rest for 5 min and then continue kneading it.
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20
Some of the pecans may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened.
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21
Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose pecans.
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22
Turn to coat the dough with oil, then cover the bowl tightly with oiled plastic wrap.
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23
Let the dough rise at room temperature (75 degrees to 77 degrees F) till it has doubled in volume, about 2 hrs.
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24
While the bread is rising, make a cornstarch wash: Put the cool water in a small saucepan and whisk in the cornstarch.
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25
Bring to a boil, stirring frequently till it thickens.
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26
Remove from the heat and cover to keep a skin from forming.
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27
Set aside to cold.
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28
When the dough has doubled, gently pour it out of the bowl onto the floured work surface, pressing in any loose nuts.
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29
Flour your hands lightly and gently divide the dough into 2 equal pcs (each weighing about 24 ounces).
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30
Shape each piece into a knot.
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31
Generously dust a peel or possibly the bottom of a baking sheet with flour or possibly coarse cornmeal.
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32
Carefully place the shaped loaves on the peel or possibly sheet, leaving several inches between them so they will not grow into each other as they rise.
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33
Cover the dough with oiled plastic wrap and allow it to rise at room temperature till it has just doubled in volume, about 1 1/2 to 2 hrs.
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34
Thirty min before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
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35
When the loaves have doubled, use a pastry brush to paint each loaf
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36
continued in part 2
