Sage & Gruyere Sourdough Bread

• 1/2 cup
• 1-1/8 teaspoons active dry yeast
• 1/3 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup canned pumpkin
• 1/2 cup shredded Gruyere cheese, divided
• 4 teaspoons butter, softened
• 1 tablespoon sugar
• 1 tablespoon minced fresh sage
• 1 teaspoon salt
• 2-1/4 to 2-3/4 cups all-purpose flour
• 1 large egg, lightly beaten

1. Let Sourdough Starter come to room temperature before using.
2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine Sourdough Starter, pumpkin, 1/4 cup cheese, butter, sugar, sage, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be slightly sticky).
3. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased
5. . Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375u0b0.
6. Brush egg over loaf; sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

active dry yeast, warm water, pumpkin, gruyere cheese, butter, sugar, fresh sage, salt, flour, egg

Taken from www.tasteofhome.com/recipes/sage-gruyere-sourdough-bread/ (may not work)