400g butternut pumpkin, peeled and chopped
2 teaspoons olive oil
Sea salt and cracked black pepper
2 tablespoons active dry yeast
½ cup (125ml) warm water
1 onion, peeled and roughly chopped
½ cup (125ml) olive oil, extra
½ cup (125ml) milk
2 eggs, lightly beaten
1 tablespoon chopped rosemary leaves
2 teaspoons salt
2 teaspoons caster sugar
3 cups (450g) plain (all-purpose) flour, sifted
200g soft feta, crumbled
Preheat the oven to 160 deg Celsius (320F). Place the pumpkin, oil, salt, and pepper in a bowl and toss to coat. Place on a baking tray and roast for 15 minutes or until tender. Set aside.
Place the yeast and water in a bowl and stir to combine. Allow to stand in a warm place for 10 minutes or until the mixture starts to foam.
Place the onion, extra oil, milk, eggs, rosemary, salt and sugar in the bowl of a food processor and process until smooth. Place the flour, onion mixture and yeast mixture in a bowl and stir well to combine. Cover the bowl and allow to stand in a warm place for 1 hour or until the dough is doubled in size.
Add the feta and pumpkin to the dough and mix well to combine. Spoon the dough into a lightly greased 2 litre capacity (8 cups) 10cm x 20cm loaf tin and bake for 1 hour or until cooked when tested with a skewer. Allow to cool for 10 minutes before removing from the tin. Serves 8.