Pumpkin And Feta Pull-Apart Bread
Prep time
Cook time
Total time
Serves: 1 loaf
  • 2t (7g) dried yeast
  • 1t sugar
  • 1½ c warm water
  • 3½c plain flour
  • 1t salt
  • 50g feta
  • 100g roasted pumpkin
  • 2T chopped chives
  • 1T milk
  1. Place the yeast, sugar, and warm water into a large bowl.
  2. Allow the mixture to sit until it begins to froth on the surface.
  3. Add in the plain flour and salt and use your hands to bring mixture together as a dough. It should be moist but not sticky. Add more flour if necessary.
  4. Once a dough has formed, knead it on a clean bench for 5 minutes or until the mixture becomes smooth and springs back when you poke it.
  5. Place the dough back in the bowl, cover with cling wrap, and place in a warm place for one hour or until the dough doubles in size.
  6. Dice the feta, pumpkin, and chives and place in a bowl.
  7. When the dough has doubled in size, turn the mixture back on to a clean bench, and knead for a few minutes.
  8. Divide the dough into 20 small, even balls.
  9. Flatten the dough balls into rounds approximately 8cm in diameter.
  10. Place a spoonful of pumpkin and feta onto the half of the rounds.
  11. Place a plain round on top of each pumpkin and feta round.
  12. Grease a 21cm by 10cm loaf tin.
  13. Stack the round on their sides into the loaf tin, so that they are packed closely together.
  14. Preheat the oven to 210*c
  15. Allow the loaf tin to stand in a warm place for 30 minutes.
  16. Brush the loaf with milk.
  17. Bake for 30 minutes.
  18. Serve with lashing of butter.
Recipe by Country Life Experiment at http://countrylifeexperiment.com/2016/04/pumpkin-feta-pull-apart-bread/