Savory Pumpkin Bread

Name: Savory Pumpkin Bread
Ingredients: 2 1/4 cups all-purpose flour; 1/2 tsp salt; 2 1/2 tsp active dry yeast; 4 tbsp olive oil; 1 None egg; 1/2 tsp granulated sugar; 1 clove garlic, minced; 1/2 lb pumpkin, skin and seeds removed, coarsely grated; 1 tbsp fresh thyme leaves; 1 tbsp fresh rosemary needles, finely chopped; 1/2 None green bell pepper, deseeded and finely diced; 1 None shallot, finely diced; 1 oz sun-dried tomatoes, finely chopped; 2/3 lb cream cheese; 2/3 cup sour cream

15 ingredients

3 steps

Ingredients

2 1/4 cups all-purpose flour
1/2 tsp salt
2 1/2 tsp active dry yeast
4 tbsp olive oil
1 None egg
1/2 tsp granulated sugar
1 clove garlic, minced
1/2 lb pumpkin, skin and seeds removed, coarsely grated
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary needles, finely chopped
1/2 None green bell pepper, deseeded and finely diced
1 None shallot, finely diced
1 oz sun-dried tomatoes, finely chopped
2/3 lb cream cheese
2/3 cup sour cream

Directions

1

Combine the flour and salt in a large bowl. Mix the yeast with 3/4 cup lukewarm water and set aside for 5-10 mins, until frothy. Make a well in the flour mixture and gradually mix in the yeast water. Once fairly smooth, add 1 tbsp oil, the egg and sugar. Knead until it forms a soft dough. Cover and leave in a warm place to proof for 30 mins.
2

Preheat the oven to 400°F. Grease and flour a 12 inch cake pan. Heat 1 tbsp oil, add the garlic, followed by the pumpkin and saute for 2-3 mins, stirring. Remove from the heat, season and add the thyme and rosemary. Mix into the dough and knead until smooth. Transfer to the cake pan, drizzle with 2 tbsp oil and bake for 20-25 mins, until the bread is golden and springy. Remove from the pan and let cool slightly.
3

Meanwhile, mix the pepper, shallot, sun-dried tomatoes, cream cheese and sour cream together and season. Slice the bread into wedges and serve with the dip.