Two-Toned Pumpkin Challah

• 1 cup warm water
• 2 tablespoons oil
• 1/3 cup brown sugar
• 1 teaspoon salt
• 1/2 teaspoon pumpkin pie spice (a blend of cinnamon, allspice, cloves, and nutmeg)
• 1/2 teaspoon cinnamon
• 1 egg
• 1 cup pureed pumpkin
• 4 3/4 cups flour (you may need an additional cup)
• 2 teaspoons yeast
• 1 cup warm water
• 2 tablespoons oil
• 1/4 cup sugar
• 1 teaspoon salt
• 1 egg
• 3 1/2 cups flour
• 2 teaspoons yeast
• 1/8 cup maple syrup
• 1 tablespoon margarine
• 1/4 cup sugar
• 1/4 cup flour

Place the first set of ingredients in a stand mixer with a dough hook in the listed order until a dough forms (add additional cup of flour if necessary). Let rise in a warm place until doubled in size, about 1 hour. Repeat with the second set of ingredients. Punch down the doughs and divide each into two portions. Divide in half again; you should have four portions, two of each type. Divide into whatever number strands you like to braid and braid together. (Six braid should work nicely because you’ll have even numbers of pumpkin and regular. I tried it with six, it wasn’t perfectly symmetrical like I expected but I’m a bit of a six-braid novice. Feel free to experiment with three or marbling the dough…be creative!) Let rise again in a warm place until doubled in size, about 1 hour. Bake at 350 for 15-20 minutes. Five minutes before it’ll be done, brush with maple syrup and sprinkle on the mixed crumb topping*. Enjoy! *I made this with just the maple syrup and it was heavenly but sticky. If you don't mind coating your challah cover in syrup, you can leave out the crumb topping.