Everything good baked into a big ‘ol loaf of homemade bread. That’s what this cheesey pumpkin pull-apart bread is.
Breanne called it “sort of like a glorified pizza.” Which is true. Because you’ve got your doughy bread, your gooey cheese, and your flavorful sauce.
So yeah, it is sort of like pizza. I won’t dare say its better. Because it’s not actually pizza. Pizza is just on its own untouchable level. But in the realm of cheesy, pumpkin-y, fall comfort foods, I’d say this recipe is way up there. Oh yeah, it’s real close to the top.
P.S. This is the ultimate Hurricane Weather Comfort Food. So, just sayin’… If you’re cooped up at home because of this silly storm called Sandy, why not get up off your boarded-up butt and start baking?
- For the bread-
- 2 & 1/2 cups flour (I used a mixture of 2C whole wheat and 1/2C oat flour)
- 1/2 tsp. seat salt
- 1 packet active dry yeast
- 2 T olive oil
- 1 cup warm water
- For the pumpkin mixture-
- 2 cloves garlic
- 1 T olive oil
- 3/4 can pure pumpkin
- 1 cup vegetable broth
- salt to taste
- 1/4 cup shredded cheddar cheese
For the bread-
1. In a small dish, mix 1/2 half of the warm water with a dash of sugar. Sprinkle the active dry yeast over the water & sugar mixture. Let it sit and activate for 8-10 minutes.
2. In a large bowl, mix together the flour, salt, and a few dashes of the oregano and basil.
3. Pour in the olive oil, then add the yeast and the other 1/2 cup of warm water. Mix everything well until you have a large ball of dough. Sprinkle in a few more dashes of oregano and basil.
4. The dough will be a tiny bit sticky. Sprinkle it with a small amount of all purpose flour, then cover with a dishtowel and set in a warm place to rise for about 10 minutes.
5. When ready, use your hands to shape the dough into a large, roll like “mound,” continuing to cover with more all purpose flour if it is too sticky to handle.
6. Place the dough on a greased baking sheet and bake at 400F for 25-30 minutes.
For the pumpkin mixture-
1. Heat the olive oil in a frying pan. Add the garlic and saute until fragrant.
2. Add the pumpkin, and mix until it becomes soft.
3. Pour in half the vegetable broth and a dash of salt, then bring the mixture to a boil, stirring continually.
4. Return heat to low, and continue to stir the mixture. Depending on the consistency, you may need to add the rest of the vegetable broth. You want the mixture to be thin enough to pour between the slices in the bread. (If mixture needs to be thinner, repeat step 3.)
*Make sure your bread is ready to go when the pumpkin mixture is finished. If you let it sit, it will re-thicken.
1. When the bread is ready and cooled, cut slices into the load width wise, and then again length wise, being careful not to cut through to the bottom.
2. Spoon the pumpkin mixture into the crevices of the bread. Sprinkle in the shredded cheddar cheese.
3. Bake at 300F for 15-20 minutes or until cheese is golden.
- Other, Breads