PUMPKIN AND FETA BREAD RECIPE
Friday morning after a crazy trip on the highway we arrived at my little hometown, and after a lunch with mom and dad (the tagliatelle with ragù and peas were delicious) we then went for a little coffee at my youngest sister’s house because I adore my nephews (Mia, Diego, and Alessandro) and if I’m nearby I HAVE TO SEE THEM!!
My sister was flipping through a Donna Hay cookbook (Seasons 200 easy and fast recipes) and between chatting and giving kisses to “my” kids, I read this recipe, which was immediately photographed with the cell phone by my boyfriend and son, Andrea, and today it’s here on the blog!
I meticulously copied the ingredients using just a mix of flours while Hay uses only “normal” flour, and I must say this pumpkin and feta bread is very tasty, soft, and suitable for any meal, really very very good!! Let’s get into the kitchen to prepare a new pumpkin and feta bread!!
Forgive the poor photo of the pumpkin and feta bread cut… I used an unsuitable knife, and the slice crumbled a bit, heh heh!
CONVERSION OF FRESH AND DRIED YEAST
If you don’t have fresh brewer’s yeast but only dry, dehydrated yeast, remember that a 25-gram block is equivalent to a 7-gram sachet, the ratio is about 3:1 exactly 3.29. If you want the perfect formula for calculating the proportions, follow this little formula:
— if you want to convert the amount of fresh yeast into dry:
g of fresh yeast indicated in the recipe ingredients : 3.29 = g of dry yeast
— if you want to convert the amount of dry yeast into fresh:
g of fresh yeast indicated in the recipe ingredients x 3.29 = g of dry yeast
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PUMPKIN AND FETA BREAD
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 35 Minutes
- Portions: 8 PEOPLE
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Autumn, Winter
Ingredients for PUMPKIN AND FETA BREAD RECIPE
- 400 g butternut squash (peeled and cut into chunks)
- 125 ml Extra virgin olive oil (+ 2 teaspoons)
- 1 packet Dry active yeast
- 125 ml warm water
- 1 medium onion (peeled)
- 2 Eggs
- 1 tablespoon chopped rosemary
- 2 teaspoons salt
- 2 teaspoons Sugar
- 300 g all-purpose flour (sifted)
- 150 g Manitoba flour (sifted)
- 200 g feta cheese (crumbled)
Preparation for PUMPKIN AND FETA BREAD RECIPE
Place the pumpkin in chunks, oil, salt, and pepper in a bowl and mix well.
Cook these ingredients in a pan or oven until the pumpkin is tender, then set aside.
Now mix the yeast with the water in a bowl and let it rest until it forms a little foam (10/15 minutes).
Place the onion in the mixer and blend, adding the oil, milk, eggs, rosemary, salt, and sugar to obtain a homogeneous mixture.
In a large bowl, put the flour, the onion mixture, and the yeast mixture, mixing well the various doughs and liquids.
Cover with a clean cloth and let the pumpkin and feta bread rise for an hour or more until it doubles in volume. Then add the tender and cooked pumpkin and the crumbled feta, mixing well.
Pour the enriched pumpkin and feta bread dough into a lightly buttered loaf pan (9.5 x 4 inches). Now bake in a preheated oven at about 325/335°F for about 60 minutes, checking with a toothpick for doneness before removing the pumpkin and feta bread from the oven.
Let it rest for 5/10 minutes, then serve this excellent and very fragrant pumpkin and feta bread at the table!
Annalisa
Tips and Notes
ALSO LOOK AT …
Mediterranean Semolina Bread by chef Persegani,
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