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Pumpkin, fetta and rosemary twist
Pumpkin, fetta and rosemary twist
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savour the aromatic homemade pumpkin, feta, and rosemary twist bread, a delightful dinner table addition.
Ingredients:
  • 400g kent pumpkin, steamed, peeled, chopped
  • 300.00 gm self-raising flour, sifted
  • 60g cold butter, chopped
  • 200g fetta cheese, crumbled
  • 1 tsp rosemary, finely chopped, plus extra sprigs for topping
  • 130.00 gm buttermilk, plus 1 tsp extra for brushing
  • 20g butter, to serve (optional)
Instructions:
  • Preheat the oven to 220C (200C fan-forced) and line a baking tray with parchment paper.
  • Mash 2/3 cup pumpkin and set aside. In a large bowl, combine flour, salt, and butter by rubbing them together until the mixture resembles breadcrumbs. Add mashed pumpkin, diced pumpkin, fetta, and chopped rosemary, then mix well. Create a well in the center and pour in the buttermilk. Stir with a flat-bladed knife until a dough forms.
  • Transfer the dough onto a lightly floured surface and shape it into a rectangle by gently kneading it. Divide the dough into 3 equal pieces. Roll each piece into a log that is 4cm thick. Put the logs on the prepared tray and braid them together. Sprinkle the diced pumpkin and place rosemary sprigs on top, gently pressing them into the dough.
  • Brush the surface generously with additional buttermilk. Bake for 15-20 minutes, or until a hollow sound is heard when tapped. Break into pieces and serve with butter, if desired.

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