Cheesy Pumpkin and Rosemary Bread

Need a recipe for a savoury snack? Try this cheesey pumpkin and rosemary bread recipe for a delicious baked treat today. Stork – love to bake.

You can do it

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6 cups self raising flour, sifted
2ml salt
60g Stork Baking Margarine, chilled and cubed
2 cups pumpkin cubes, cooked
5ml rosemary, finely chopped
2 rounds (160g) feta, crumbled
½ cup (40g) parmesan, finely grated
¼ cup (60ml) pumpkin seeds
½ cup buttermilk
1 egg, beaten

Step by step method

  1. Place sifted flour and salt in a bowl and rub in the Stork Bake.
  2. Mash the cooked pumpkin and add to the flour mixture along with the rosemary, feta, parmesan and pumpkin seeds.
  3. Make a well in the center and add the buttermilk. Mix until it forms a dough and then knead on a floured surface for 5 minutes.
  4. Divide mixture into three equal quantities and roll each into a strip. Starting at one end, push all three strips together and plait, and then push the three ends together.
  5. Brush with beaten egg and bake in the oven at 200ºC for 45 - 60 minutes or until it sounds hollow when tapped.