-
1
In a medium saucepan, whisk pumpkin puree, nondairy milk, 1/2 cup sugar, margarine and salt over low heat until combined.
-
2
Remove from heat and add vanilla.
-
3
Let it cool until very warm to the touch, about 110 degrees.
-
4
While the pumpkin mixture is cooling, place the warm water, remaining 1 tablespoon sugar and yeast in a 1-cup glass measuring cup.
-
5
Stir for a second or two and set aside for about 10 minutes.
-
6
The yeast will become foamy, double in size, and reach the 3/4-cup line.
-
7
If it does not do so, then the yeast is dead or the water was not at the proper temperature, so make another yeast mixture before proceeding.
-
8
In a stand mixer fitted with a whisk or paddle attachment, combine the pumpkin mixture and the yeast mixture, and beat at medium speed for about 1 minute.
-
9
Reduce the speed to low, and add 2 1/2 cups flour.
-
10
Beat until incorporated and add the remaining 2 1/2 cups flour.
-
11
Beat for 1 more minute.
-
12
The dough will be somewhat wet and sticky.
-
13
Change to a dough hook attachment and knead on medium speed for 2 minutes, or place the dough on a floured surface and knead for 2 minutes by hand.
-
14
If needed, add more flour to keep the dough from sticking to your hands.
-
15
Transfer the dough to a large well-oiled bowl and rotate the ball of dough, so that it is completely covered with oil.
-
16
This will prevent the dough from sticking to the bowl as it rises.
-
17
Cover with a dry kitchen towel and place in a warm part of the kitchen.
-
18
Let it sit until it has doubled in volume (about 1 1/2 hours).
-
19
Remove the kitchen towel and punch your fist in the center of the dough, so that the dough deflates.
-
20
Take the dough out and put it on a floured surface, cover with the kitchen towel, and let rest for about 10 minutes.
