Pumpkin and Fetta Loaf כיכר דלעת וגבינה

Few months ago, I went to my favorite Book store, close the the Cookbooks ...(english please ) I've found not so new the "special made simple-donna hay magazine" .. I love this magazine So much, here is a nice Bread recipe taken from that magazine .

Butternut Pumpkin and Fetta Loaf

Butternut Pumpkin and Fetta Loaf

/Based on the recipe from donna hay's magazine-ISSUE 32  400 gr (14oz) butternut pumpkin,peeled and chopped (other pumpkin will be good too)
2 ts olive oil (4 ts !)
sea salt and black pepper
2 TB dry yeast
1/2 cup warm water
1 onion , chopped (a small one)
1/2 cup olive oil (extra)
1/2 cup milk (cold milk is ok)
2 eggs, beaten
1 TB chopped rosemary leaves
2 ts salt
2 ts caster sugar (sugar is ok)
450 gr (15 3/4 oz) AP flour
200 gr soft fetta cheese, crumbled (I use bulgarian cheese-5% fat)H O W :Preheat the oven to 160C (320F).

Place:pumpkin+oil+salt+pepper in a small bowl, toss to coat.place on a baking tray roast (or bake) for 15-30 minutes- until tender.set aside.

Combine yeast+ water,alow to stand for 10 minutes, or until the mixture starts to foam.
mix :the onion,extra oil,milk, eggs,rosemary, salt and sugar in a bowl (in the magazine's recipe this is made in a food processor)
In a large bowl (or in your mixer bowl), mix the flour, onion mixture+yeast mixture-srir well to combine.

cover the bowl and let the dough rise for an hour, or until double in size.
Now add the fetta and the pumpkin to the dough- mix well to combine. spoon the dough into a large (1 kg size) loaf tin, bake for 1 hour (+5 minutes more)-or until cooked.
alow to cool for 10-15 minutes before removing from the tin.

ידיעה מעציבה שהגיע לעת ליל: מוסקו אלקלעי ושוש עטרי הלכו היום לעולמם.אהבתי והערכתי את פועלם