Pumpkin, turmeric and creamy spinach pull apart
- 250g raw diced butternut pumpkin, cut into 3cm pieces or 225g roasted pumpkin with skin off (3/4 cup pumpkin puree needed)
- 3 cups (480g) bread flour
- 1 tbsp packed brown sugar
- 7g dry yeast
- 1 tsp table salt
- 1/2 cup (125ml) warm milk
- 1 egg
- 1 tsp finely grated fresh turmeric
- 120g baby spinach
- 250g cream cheese, softened
- 2 tbsp chopped chives
- 1/4 cup (30g) grated tasty cheese
- 100g kent pumpkin, thinly sliced into small pieces with skin on
30 minutes (plus prooving)
- Preheat the oven to 200°C (180°C fan forced). Line an oven tray with baking paper.
- Place raw butternut pumpkin on lined oven tray and roast for 30 minutes or until tender. Transfer pumpkin to a small food processor and puree.
- Combine flour, brown sugar, yeast and salt in the bowl of an electric mixer. Stir in pumpkin puree, milk, egg and turmeric until everything is just combined. Attach bowl to the electric mixer stand with dough hook and knead for 5 minutes on a low speed. Cover and let rise in a warm place for 45 minutes or until doubled in size.
- Meanwhile, place spinach in a colander and pour a jug of boiling water over, discarding water. Use the back of a large spoon to squeeze excess water out. When cool enough to handle, squeeze tightly with your hands to remove all water and drain on paper towel if necessary. Finely cut spinach and transfer to a medium bowl. Add cream cheese, chives and cheese and mix well. Season with salt and pepper.
- Transfer dough to a large sheet of baking paper on the bench and roll out to a 20 x 40cm rectangle. Spread cream cheese mixture over dough. Roll tightly from the long side. Cut dough in half lengthways down the centre, leaving the tip attached. Twist both cut pieces together, trying to position cut sides upwards. Insert pumpkin slices between dough layers. Bring the ends of the twisted log together to form a ring, pinching ends to seal. Bake for 25 minutes or until cooked through. Serve bread warm.
TIP – Bake the day before if required but best served on the same day of baking. Reheat in a 180°C (160°C fan forced) oven for 15 minutes, loosely wrapped in foil.
TIP – Butternut pumpkin can replace kent pumpkin pieces if liked. We like the beautiful edible green skin of kent pumpkins!