basque pumpkin bread
Hi, I'm trying out a new recipe for Thanksgiving (no pressure as it's an add-on) that I found in "The Breads of France" called Basque Pumpkin Bread. It's a rather simple recipe of cornmeal, pureed pumpkin, milk, butter, sugar, yolks and salt and the whole thing is then leavened with egg whites. My question is if I mixed it today and immediately refrigerated it would it survive the night in the refrigerator or would the cornmeal and everything start breaking down through enzyme activity, etc? Should I do everything but folding in the egg whites tonight and then do that in the morning before baking?