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How to make Pumpkin and feta pull apart

Yield = 1 loaf
Prep time: 2:20
Cook time: 0:30
Total time: 2:50

Ingredients

  • 7g sachet dry yeast
  • 2 teaspoons caster sugar
  • 1 cup warm water
  • 3 cups bread flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 egg, lightly beaten
  • 400g butternut pumpkin, peeled, cubed
  • 100g feta, cut into 1cm cubes
  • 12 fresh sage leaves

Method

  • Step 1 Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
  • Step 2 Sift flour into a large bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
  • Step 3 Using your fist, punch dough down. Knead until smooth.
  • Step 4 Meanwhile, preheat oven to 200°C/180°C. Line a baking tray with baking paper. Place pumpkin on prepared tray. Bake for 20 minutes or until tender. Cool.
  • Step 5 Grease a 6cm-deep, 10cm x 20cm (base) loaf pan well with olive oil cooking spray or olive oil. Roll dough out to a 15cm x 25cm rectangle. Scatter with pumpkin and feta. Starting from 1 long side, roll dough up like a Swiss roll. Cut into 12 slices. Shape into balls. Place 6 balls, topped with 1 sage leaf each, in a zig-zag pattern in base of pan. Place remaining balls in an opposite zig-zag pattern.
  • Step 6 Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat fan-forced oven at 200°C/180°C. Brush dough top with egg. Press remaining sage leaves into loaf. Bake for 30 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.