Pull-Apart Bread With Pumpkin And Spinach

• 3 cups all-purpose flour
• 3/4 cup pumpkin puree (fresh or canned)
• 2/3 cup lukewarm whole milk
• 1/4 cup sugar
• 1 teaspoon active dry yeast
• 1 teaspoon ground nutmeg
• 10 tablespoons unsalted butter, melted, divided
• 1 1/4 teaspoons kosher salt, divided
• Vegetable oil (for greasing)
• 1/2 cup (packed) finely grated Pecorino cheese (about 1 1/4 ounces)
• 1/2 cup (packed) thawed, drained frozen spinach
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1 large egg
• Flaky sea salt

1. Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.
2. Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Meanwhile, puree cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.
4. Arrange racks in upper and lower thirds of oven; preheat to 375u0b0F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.
5. Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).
6. Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.
7. Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
8. Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.
9. Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.

allpurpose, pumpkin puruee, milk, sugar, active dry yeast, ground nutmeg, unsalted butter, kosher salt, vegetable oil, pecorino cheese, frozen spinach, freshly ground black pepper, garlic, egg, salt

Taken from www.epicurious.com/recipes/food/views/pull-apart-bread-with-pumpkin-and-spinach (may not work)