Pumpkin and herb bread with sour cream dip

Ingredients for 2 servings:

• 150 ml milk, 3.5% fat
• 1 pinch(s) of cane sugar
• ½ cube of fresh yeast
• 250 g wheat flour type 405
• 1 pinch of sea salt
• 50 g butter, soft
• 175 g Hokkaido pumpkin(s)
• 1 shallot(s)
• 2 garlic cloves
• olive oil
• salt and pepper
• nutmeg
• ½ bunch parsley
• 75 g mountain cheese, grated
• 1 spring onion(s)
• 100 g sour cream

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 30 minutes

Heat the milk with sugar and yeast and let it rest for 10 minutes. Add the flour, salt and softened butter and knead into a smooth dough. Cover and let the dough rise in a warm place for 30 minutes. Cut the pumpkin into very small (0.5 cm) cubes. Peel and finely dice the shallot and garlic, and sauté in a little oil for 5 minutes. Add the pumpkin and simmer covered over low heat for 10 minutes. Season the filling with salt, pepper and nutmeg and let it cool, puréeing if desired. Wash, dry and finely chop the parsley and add it to the cooled pumpkin mixture. Preheat the oven to 160°C (fan oven). Roll out the dough on a floured surface into a rectangle approximately 0.5 – 1 cm thick. Spread the pumpkin mixture on top. Sprinkle 2/3 of the grated cheese over it and roll up the dough. Place the roll on a baking sheet lined with parchment paper and let it rise again until it has increased significantly in size. Cut a slit in the top of the bread and sprinkle with the remaining cheese. Bake in the oven for 35-40 minutes. For the dip: Meanwhile, wash and dry the spring onions, and slice them into thin rings. Whisk the sour cream until smooth, season with salt and pepper, and stir in the onion rings. Let the bread cool and serve with the dip.