Pull-Apart Bread With Pumpkin and Spinach

Pull-Apart Bread With Pumpkin and Spinach

Info

Rating
Calories
537.0
Protein
13.0
Sodium
593.0
Fat
27.0

Description

This stunning bread gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi (a.k.a. wheat stalk bread). Use sharp scissors to cut the dough and gently move each piece to the side to keep the rolled filling as tight as possible.

Ingredients

3 cups all-purpose flour
3/4 cup pumpkin purée (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

Directions

  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, purée 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 375°F. 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.

Tags

    Fall Bread Pumpkin Nutmeg Spinach Cheese Bake
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