Falls Mill Harvest Bread

• 2 packages active dry yeast (4 1/2 tsp)
• 1 23 cups warm skim milk (105 to 115 degrees)
• 3 13 cups bread flour, divided
• 1 12 cups rye flour
• 1 12 cups whole wheat flour
• 1 cup stone-ground yellow cornmeal
• 34 cup mashed cooked pumpkin (canned is fine)
• 13 cup molasses
• 2 tablespoons butter, melted
• 1 12 teaspoons salt
• cooking spray

1. Dissolve yeast in warm milk in a large bowl; let stand 5 minutes.
2. Add 2 2/3 cups bread flour and next 7 ingredients, stirring until a soft dough forms.
3. Turn dough out onto a floured surface; knead until smooth and elastic (about 15 minutes).
4. Add enough of remaining bread flour to prevent dough from sticking to your hands.
5. Place in a large bowl coated with cooking spray, turning once to coat other side.
6. Cover and let rise in a warm place, 1 hour or until doubled.
7. Punch dough down, and divide in half; roll one portion of dough into a 15x7-inch rectangle.
8. Roll up dough, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
9. Place loaf, seam side down, in an 8 1/2 x 4 1/2- inch loaf pan coated with cooking spray.
10. Repeat with remaining dough.
11. Cover and let rise in a warm place, free from drafts 40 minutes or until doubled.
12. Bake at 375 for 35 minutes or until loaves sound hollow when tapped.
13. Remove bread from pans; cool on wire racks.

active dry yeast, milk, bread flour, rye flour, whole wheat flour, stoneground yellow cornmeal, mashed cooked pumpkin, molasses, butter, salt, cooking spray

Taken from www.food.com/recipe/falls-mill-harvest-bread-105904 (may not work)