Savory Pumpkin Bread

• 2 1/4 cups all-purpose flour
• 1/2 tsp salt
• 2 1/2 tsp active dry yeast
• 4 tbsp olive oil
• 1 None egg
• 1/2 tsp granulated sugar
• 1 clove garlic, minced
• 1/2 lb pumpkin, skin and seeds removed, coarsely grated
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary needles, finely chopped
• 1/2 None green bell pepper, deseeded and finely diced
• 1 None shallot, finely diced
• 1 oz sun-dried tomatoes, finely chopped
• 2/3 lb cream cheese
• 2/3 cup sour cream

1. Combine the flour and salt in a large bowl. Mix the yeast with 3/4 cup lukewarm water and set aside for 5-10 mins, until frothy. Make a well in the flour mixture and gradually mix in the yeast water. Once fairly smooth, add 1 tbsp oil, the egg and sugar. Knead until it forms a soft dough. Cover and leave in a warm place to proof for 30 mins.
2. Preheat the oven to 400u0b0F. Grease and flour a 12 inch cake pan. Heat 1 tbsp oil, add the garlic, followed by the pumpkin and saute for 2-3 mins, stirring. Remove from the heat, season and add the thyme and rosemary. Mix into the dough and knead until smooth. Transfer to the cake pan, drizzle with 2 tbsp oil and bake for 20-25 mins, until the bread is golden and springy. Remove from the pan and let cool slightly.
3. Meanwhile, mix the pepper, shallot, sun-dried tomatoes, cream cheese and sour cream together and season. Slice the bread into wedges and serve with the dip.

flour, salt, active dry yeast, olive oil, egg, sugar, clove garlic, pumpkin, thyme, rosemary needles, green bell pepper, shallot, tomatoes, cream cheese, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/18794 (may not work)