Get into the Halloween spirit with this delicious pumpkin, feta and sage pull-apart bread from Yvette van Boven’s Home Made Christmas.
The following recipe is extracted from Home Made Christmas by Yvette van Boven (photography by Oof Verschuren)
PUMPKIN, FETA AND SAGE PULL-APART BREAD
Serves about 6
- 250 ml lukewarm water
- 2 teaspoons honey
- 2¼ teaspoons instant yeast
- 400g plain flour
- 1 teaspoon sea salt, plus a little extra
- 400g butternut squash (about ½ squash), peeled and cubed
- A splash of olive oil for greasing
- Freshly ground black pepper
- 1 teaspoon paprika
- 100g feta cheese, cut into 1-cm cubes
- 12 fresh sage leaves, 4 leaves finely chopped
- 1 egg, beaten
1. In a pitcher, combine the lukewarm water with the honey and yeast. Let stand for 7 minutes, or until it begins to foam and all the yeast has dissolved.
2. Mix the flour and the salt in a wide bowl and form an indentation in the middle. Pour the yeast mixture into the indentation. Stir until the dough starts to hold together and continue kneading for at least 10 minutes on a floured countertop until you have a soft and supple dough that is no longer sticky and bounces back when you poke it. Place the ball in a greased bowl, cover with plastic wrap and set aside for 1 hour in a warm and draft-free spot so the dough can rise and double in size.
3. Preheat the oven to 200°C.
4. Spread the squash cubes out on a greased baking sheet, sprinkle with salt, pepper and paprika, and roast for 30 minutes, or until they are just tender and the edges begin to brown. Let cool.
5. After the dough has risen, knead it again briefly. Grease a rectangular 23 by 12-cm loaf pan with oil.
6. Roll the dough out into a 15 by 25-cm rectangle. Sprinkle with the squash cubes, feta and chopped sage, leaving the edges clear. Roll up the dough from a short side into a thick log. Cut the log into twelve equal slices and quickly roll those into balls. Arrange six of them in the bottom of the loaf pan and place a sage leaf on each ball. Then place more dough balls on top of each, seams alternating, until the pan is filled. Stick the rest of the sage leaves in between the balls. Cover with a clean cloth and let rise again, this time for only 30 minutes.
7. Preheat the oven to 200°C again. Brush the dough with the egg and bake for about 30 minutes, until golden brown. Allow to cool on a rack for 5 minutes, remove from the pan and allow to cool completely.
Look out for Christmas recipes from Home Made Christmas in December!
Get your copy of Home Made Christmas here.