Pumpkin Bread with Bacon and Goat Cheese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 teaspoon salt
- 1 cube yeast
- 4 tablespoon olive oil
- 400 g pumpkin meat
- 2 cloves garlic)
- 0.5 ½ bunch thyme
- 80 g bacon, diced
- 250 g cheese (oat cheese)
- 1 egg white
Print Recipe
Pin Recipe Instructions
- Mix the flour and salt. Dissolve the yeast in 325 ml of lukewarm water. Add 2 tablespoons of olive oil to the flour and knead until the dough comes off the bowl. Cover and let rise in a warm place for about 30 minutes.
- Dice the pumpkin. Peel the garlic and cut into slices. Rinse the thyme, shake dry, pull off the leaves. Heat 2 tablespoons of oil in a coated pan. Fry the pumpkin and garlic in it for about 8 minutes. Add thyme and bacon, fry briefly. Take the pan off the stove. Cut the cheese into slices.
- Roll out the yeast dough into a square (35 x 35 cm). Spread the pumpkin mixture and cheese on top and brush the edges with egg white. Roll up, place on a baking sheet lined with baking paper and let rise for another 20 minutes. Preheat the oven to 200 degrees (convection: 180 degrees). Bake the pumpkin bread for about 40 minutes.
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