Pumpkin bread with honey and cheese

Try the pumpkin bread with honey and cheese recipe now, it is a perfect fall appetizer

Pumpkin bread with honey and cheese
4
Intermediate
9 oz flour ( 250 g )
1 tbsp brewer's yeast
salt ( to taste )
1 sprig rosemary
5 leaves sage
8 oz pumpkin ( 230 g )
1 tsp sugar
soft cheese ( to taste )
honey ( to taste )


Cook the pumpkin

Cut the pumpkin into little cubes, cook it for about 30 minutes with 5 cups of water, sage, rosemary, and a pinch of salt. Then drain the pumpkin, keep aside the cooking water, remove the aromatic herbs, and then pass the pumpkin into the potato ricer.

Make the dough

Add the flour, sugar, yeast, and a cup of the cooking water to the pumpkin; knead the ingredients for at least 5 minutes. Put the dough into a bowl and cover it with a moist cloth; let the dough rest for 2 hours.

Cook the bread

After 2 hours knead the dough with little flour, shape a ball, and let it rest 30 minutes more, in a warm place. Then bake into preheated oven at 430°F for 30 minutes. When the bread is ready, remove it from the oven, cut it into slices, décor it with a tablespoon of honey and soft cheese, and serve it.

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