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Pumpkin and feta pull-apart
Pumpkin and feta pull-apart
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Prep Time:
140 minutes
Cook Time:
30 minutes
Total Time:
170 minutes
Indulge in irresistible pumpkin bread.
Ingredients:
  • 7g sachet dry yeast
  • 10.00 gm caster sugar
  • 250.00 gm warm water
  • 750.00 ml bread flour
  • 2.40 gm sea salt
  • 18.20 gm olive oil
  • 1 egg, lightly beaten
  • 400g butternut pumpkin, peeled, cubed
  • 100g feta, cut into 1cm cubes
  • 12 fresh sage leaves
Instructions:
  • Combine yeast, sugar, and warm water in a jug. Whisk with a fork until the yeast is dissolved. Allow it to sit in a warm place for 10 minutes, or until frothy.
  • Sift flour into a large bowl, then add salt, yeast mixture, and olive oil. Combine to form a soft dough. Transfer to a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
  • "Deflate dough with a satisfying punch, then knead until smooth."
  • Preheat your oven to 200°C/180°C. Line a baking tray with parchment paper and place the pumpkin on it. Bake for 20 minutes or until the pumpkin is tender. Allow it to cool before moving on.
  • Prepare a 6cm-deep, 10cm x 20cm (base) loaf pan by greasing it generously with olive oil cooking spray or olive oil. Roll out the dough into a 15cm x 25cm rectangle. Sprinkle pumpkin and feta over the dough. Roll the dough from one long side to create a Swiss roll. Slice the roll into 12 pieces and shape them into balls. Arrange 6 balls in a zig-zag pattern on the bottom of the pan, each topped with a sage leaf. Repeat with the remaining balls in an opposite zig-zag pattern.
  • Lightly grease a piece of plastic wrap and cover the dough with it. Let it rest in a warm place for 30 to 40 minutes until it almost doubles in size. As the dough rises, preheat a fan-forced oven to 200°C/180°C. Brush the top of the dough with an egg wash and press in the remaining sage leaves. Bake for 30 minutes until golden brown. Once baked, cool the bread on a wire rack with the top side up. Serve the bread at room temperature.

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