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Pumpkin star bread

Pumpkin star bread

Name: Pumpkin star bread
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 275ml whole milk; 40g unsalted butter; 400g can pumpkin purée (or see below); 550g plain flour plus extra for dusting; 1 tsp caster sugar; 7g sachet fast-action dried yeast; 10g sea salt; 75g vegetarian Italian-style hard cheese finely grated; 2 rosemary sprigs needles picked and finely chopped

Good Food team

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Serves 8 - 10

More effort

Prep: 40 mins

Cook: 25 mins

plus 2 hrs proving

A star rating of 2 out of 5.3 ratingsRate

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Make this savoury tear-and-share bread to serve alongside soup, or as part of a buffet. It's a stunning side dish for a special Christmas gathering

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

275ml whole milk
40g unsalted butter
400g can pumpkin purée

(or see below)
550g plain flour

plus extra for dusting
1 tsp caster sugar
7g sachet fast-action dried yeast
10g sea salt
75g vegetarian Italian-style hard cheese

finely grated
2 rosemary sprigs

needles picked and finely chopped

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Nutrition: Per serving (10)

kcal300
fat7g
saturates4g
carbs47g
sugars3g
fibre3g
protein10g
salt1.2g

Method

step 1

Warm the milk in a small pan over a low heat until just steaming. Remove from the heat and stir in the butter to melt, then add 180g pumpkin purée. Combine the flour, sugar, yeast and salt in a stand mixer. Add the wet ingredients to the dry, then knead using a dough hook on a medium speed for 5-6 mins. Or, do this by hand for 10 mins. Cover and leave to prove for 1 hr until doubled in size.
step 2

Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Mix the rest of the pumpkin purée with the cheese, rosemary and plenty of black pepper.
step 3

Divide the dough into four equal pieces and roll into balls. Roll each one out into a 25cm circle on a lightly floured surface. Put one dough circle on the baking sheet and spread over a third of the pumpkin filling, leaving a 2cm border around the edge. Top with another circle of dough and another third of the filling, repeat, then top with the final dough circle. Use a 10cm round cutter to score a circle into the middle of the dough stack. Slice the stack into 16 equal strips up to the edge of the scored circle. Working with two strips at a time, twist the strips in opposite directions, then pinch the ends together. Repeat all the way around to make an eight-pointed star.
step 4

Cover and leave to prove for 1 hr until puffed up, then bake for 25-35 mins until risen, firm and golden.

Recipe from Good Food magazine, Vegetarian Christmas 2023

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A star rating of 2 out of 5.3 ratings

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