A rainy Saturday is perfect for making bread.
Here is a savoury autumn recipe which uses pumpkin. While you're busy cutting the orange guy, slice some more for a pumpkin soup.
If you like your soup with a bit of kick, add half a chilli pepper to it.
- 400 g pumpkin (peeled and cut into small pieces)
- 2 tbsp olive oil
- 2 tsp sea salt
- 2 tsp black pepper
- 2 tbsp dry yeast
- 125 ml lukewarm water
- 1 - 2 onions
- 125 ml olive oil
- 125 ml milk
- 2 eggs, beaten
- 1 - 2 sprigs of rosemary
- 2 tsp salt
- 2 tsp sugar
- 450 g flour
- 200 g soft feta cheese, crumbled (you can also use ricotta cheese, if you prefer)
- Butter for greasing cake tin
- Drizzle pumpkin with olive oil, salt and pepper. Place on a baking tray and roast in the oven at 160°C for about 15 mins.
- Dissolve yeast in lukewarm water. Wait for about 10 mins, until mixture creates some air bubbles.
- Slice onion. Mix it with olive oil (125 ml), milk, eggs, rosemary, salt and sugar. Add flour and yeast mixture and stir well. Cover dough and let it rise until it is double in size (app. 1 hour).
- Add feta cheese and sliced pumpkin and mix well.
- Fill dough into the greased cake tin (10 x 20 cm, 2 litres) and bake at 160°C for app. 1 hour. A toothpick inserted into the centre should come out clean.
- Leave it to cool for 10 mins before removing your bread from the tin.