Pumpkin and Feta Bread

I’m one of those people who bought a bread maker, used it loads for the first few weeks, then put it on a shelf and left it there. In my defence, it’s not been that long since I used it last, but I think it might not have been off the shelf since Christmas.

I was flicking through my recipe magazine collection (again!), and I found a 2 page special on bread in the February 2010 issue of ‘Super Food Ideas’. This recipe was one of those included, and as I had all the ingredients I thought I would give it a go. The recipe is not actually meant for a bread maker, but I only used mine to make the dough (not for the actual baking).

It makes a bread which is designed to pull apart, so it’s ideal to share. We ate it with some mushroom soup.

Ingredients – makes 2 pull-apart loaves (serves 4 people):

  • 7g sachet of dry yeast
  • 2 teaspoons sugar
  • 1 cup warm water
  • 3 cups bread flour (although I used plain/all-purpose flour and it came out fine)
  • 1 teaspoon salt
  • 1 tbsp olive oil
  • approx 400g/14 oz butternut pumpkin/squash, peeled and cubed
  • 100g/3.5oz feta cheese, cubed
  • fresh sage leaves


  • If you are using a bread machine: put the yeast, sugar, water, flour, salt and oil into your machine in the order recommended by your bread machine’s instruction manual. Then run the cycle that just makes and rises the dough.
  • If you are not using a bread machine: place the yeast, sugar and water in a jug and whisk with a fork until the yeast has dissolved. Stand for about 10 minutes until frothy. Put the flour into a large bowl and stir in the salt, oil and yeast mixture, then mix to form a soft dough. Turn out onto a floured surface and knead for 10-15 minutes or until elastic. Put in a lightly greased bowl, cover and set aside in a warm place for 1 hour.
  • In the meantime, heat your oven to 200C/180C fan forced/390F and roast your pumpkin cubes for about 20 minutes, or until tender. Set aside to cool slightly.
  • Once risen, take your dough out of the bread machine or bowl and punch with your fist.
  • Knead on a floured surface until smooth.
  • Roll out the dough into a rough 15cm x 25 cm (6in x 10in) rectangle.
  • Scatter the pumpkin, feta and chopped sage leaves across the dough.

  • Starting from the bottom (long side of the rectangle), roll the dough and filling to create a sausage shape.
  • Cut the sausage into about 12 pieces.
  • Spray 2 loaf pans with cooking spray. Then place 6 pieces of the dough into each loaf pan.

  • Cover with some lightly greased cling wrap and set aside for about 30-40 minutes or until well risen.
  • Glaze the dough with a little milk (or beaten egg), then bake for approximately 30 minutes or until golden. (The oven temperature is the same as above when you cooked the pumpkin.)
  • Enjoy with your favourite soup!

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