Pumpkin and Rosemary Bread
Ingredients
6 cups self-raising flour
2ml salt
60g Butter, chilled and cubed
2 cups cooked pumpkin
2/3 sprigs chopped Rosemary
2 rounds (160g) feta, crumbled
½ cup (40g) parmesan, finely grated
¼ cup (60ml) pumpkin seeds
½ cup buttermilk
1 egg, beaten
6 cups self-raising flour
2ml salt
60g Butter, chilled and cubed
2 cups cooked pumpkin
2/3 sprigs chopped Rosemary
2 rounds (160g) feta, crumbled
½ cup (40g) parmesan, finely grated
¼ cup (60ml) pumpkin seeds
½ cup buttermilk
1 egg, beaten
Method
Place sifted flour and salt in a bowl and rub in the butter.
Mash the cooked pumpkin and add to the flour mixture along with the rosemary, feta, parmesan and pumpkin seeds.
Make a well in the center and add the buttermilk. Mix until it forms a dough and then knead for 5 minutes.
Divide mixture into three equal quantities and roll each into a strip. Starting at one end, push all three strips together and plait, and then push the three ends together.
Brush with beaten egg and bake in the oven at 200ºC for 45 - 60 minutes or until it sounds hollow when tapped.
Place sifted flour and salt in a bowl and rub in the butter.
Mash the cooked pumpkin and add to the flour mixture along with the rosemary, feta, parmesan and pumpkin seeds.
Make a well in the center and add the buttermilk. Mix until it forms a dough and then knead for 5 minutes.
Divide mixture into three equal quantities and roll each into a strip. Starting at one end, push all three strips together and plait, and then push the three ends together.
Brush with beaten egg and bake in the oven at 200ºC for 45 - 60 minutes or until it sounds hollow when tapped.
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