Mum’s pumpkin, fetta and rosemary bread
When I posted the photo of this amazing bread my mum made on my Facebook page – it got so many comments from people saying how yummy it looked and how much they wanted the recipe. So, here it is! Everyone say – “thank you, mum!!”
- 400gm kent pumpkin, peeled and cubed
- 2 cups of self-raising flour, sifted
- A good pinch of sea salt
- a good grinding of black pepper
- 60gm of cold butter , chopped
- 200gm of Greek fetta, crumbled
- 1 tbs of chopped rosemary
- 1 tbs of chopped spring onions or chives
- 1/2 a cup of buttermilk, plus a little extra to brush over the top
Preheat oven to 220 degrees (200 for fan forced).
Pop the chopped pumkin in a microwave safe container. Add a little water and steam, on high, for five minutes, or until tender.
Mash 2/3 of a cup of the pumpkin. Place flour and salt in a large mixing bowl and rub the butter into the flour using your fingertips until it looks like breadcrumbs.
Add mashed pumkin, fetta, spring onions and rosemary and stir gently to combine.
Make a well in the centre of the mixture and add the buttermilk. Using a bread and butter knife – stir until the mixture begins to come together.
Dust your very clean bench lightly with flour and turn the mixture out. knead gently to form a neat little log. Don’t work the dough too hard here otherwise it will end up like very bad scones!
Line a baking tray with baking paper and place the log on the tray. Brush with a little buttermilk and garnish with some rosemary sprigs and a little sea salt and pepper before placing in the oven. Bake for 15 to 20 minutes.
Mum also made another variation of this bread – fetta and kalamata olive. ! Leave the pumkin, rosemary and spring onions out – add 1/2 a cup of olives and follow the rest of the recipe as above. You may need to add a bit of water to bring the dough together. YUM!!
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