Pumpkin, Onion and Cheddar Bread
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Pumpkin, Onion and Cheddar Bread
Pumpkin, Onion and Cheddar Bread
Ingredients
3/4 cup chopped onion
1 tbsp. extra virgin olive oil
1 tsp. rapid rise yeast (1/2 packet)
1/2 cup milk
1/2 cup Roasted Sugar Pie Pumpkin (see instructions below*)
2 cups flour, divided
1/4 cup oat bran
1 tsp. dried sage
3/4 tsp. sea salt
1/4 tsp. coarse grind pepper
1/2 cup coarsely shredded Fiscalini San Joaquin Gold, Bandage Wrapped Cheddar or other aged Cheddar (in our Deli)
2 tbsp. roasted, salted pumpkin seeds (optional)
Directions

Prep: 30 minutes, Rise: about 1 hour, 30 minutes
Cook: 1 hour, Serves: 10

1. Cook onion in oil in a small skillet over low heat for 15 minutes or until very soft; let cool.

2. Sprinkle yeast over milk in a large mixer bowl; let stand until foamy. Add pumpkin, half the flour, oat bran, sage, salt and pepper; beat for 1 minute. Add remaining flour and beat to form a soft dough. Knead using a dough hook for 5 minutes or until smooth and elastic, adding additional flour if needed. Add onion and cheese and knead until incorporated.

3. Turn onto a lightly floured surface and knead several times. Place in a lightly oiled bowl and turn to coat all sides. Cover and set in a warm place for 1 hour or until doubled in size.

4. Preheat oven to 375°F and coat a loaf pan with nonstick cooking spray or lightly grease. Punch down dough and knead lightly. Shape into a loaf and place in pan. Cover and let rise again for 30 minutes. Sprinkle with pumpkin seeds, if you like, and bake for 45 minutes.

*Roasted Sugar Pie Pumpkin: Preheat oven to 400°F and line a baking sheet with foil. Brush lightly with canola oil. Cut pumpkin in half. Scrape out seeds (a melon baller works well for this). Place cut side down on baking sheet and roast for 40 minutes. When cool enough to handle, carefully tear away pumpkin skin. Cover and refrigerate until ready to use (within 5 days).

Nutritional Information:
149 calories, 5 g protein, 4 g total fat (2 g sat.), 23 g carbohydrate, 2 g fiber, 1 g sugar, 8 mg cholesterol, 243 mg sodium, 5 points