Sandy--That reminds me of something that happened to me many years ago. I was buying frozen bread dough and using it to make loaves of bread and also various casseroles. I cooked something up once, and replaced the dough. A few days later, I opened the freezer, and there was no dough. I figured maybe alcohol had led me to believe there were loaves remaining. Thought nothing of it. A week or so later, I was watching TV and heard a WHUMP in the kitchen. The cupboard directly above the freezer was oozing bread dough. Apparently, instead of returning the dough to the freezer, I had opened the cupboard door and stuffed it in. All was fine until it rose enough to explode.

My guess is they the dough got too hot either in the oven or the water you added was too hot. An experienced bread baker can tell by the texture of the dough when working the dough if the yeast is alive. I would have tested the yeast you tossed in warm water with a bit of sugar.....and if ti didn'ts how proof of being active...I would have written Fleishman or Red Star a long sobbing letter telling about your ruined bread....and maybe you would have gotten a nice supply of yeast out of it. The yeast package says "store in a cool place" doesn't it? I think that might exempt your pantry. I keep yeast in the refrig or the freezer. Now you see how forgiving yeast dough can be? Ain't it fun?! Linda c

This must be one of those exceptions to the rule ideas; but it's too bad they wouldn't have given a water temperature instead of using a term like "cold" for the proofing water. There is a substance - Gluthione - in wheat germ (therefore it's also in whole wheat flour when we use it) we have to concern ourselves with that breaks down the gluten - often resulting in short, squatty loaves of whole wheat bread. Glutathione is ALSO present in small amounts in yeast and can cause the same thing if yeast is dissolved in water that is too cool. Glutathione in yeast stays in the yeast UNLESS you use water cooler than 100-degrees F. for proofing, and the Gluthtione will leak out quickly causing the dough strength to be weakened, and MAYBE that's the result they want with this dough. It's even suggested that your flour temperature be at least 75-degrees F when adding it to the proofed yeast so you don't bring the temperature down too much. An important thing to remember if you keep flour in the freezer or refrigerator - bring it to room temperature before adding it. Another method is to use normal water temperatures for proofing, then add some crushed ice to the dough - after it's mixed well and just before kneading if you are trying to keep the dough cool while machine kneading. "Adding a little crushed ice to chill the dough just before kneading increases absorption of water for better gluten development." (source: CookWise - Shirley O. Corriher). -Grainlady

Those look delicious, and I'm betting the grandkids would have a great time making the pumpkins with me. Thanks! Annie