Pumpkin and feta pull-apart

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.

http://www.taste.com.au/recipes/24212/pumpkin+and+feta+pull+apart?ref=collections,bread-recipes