Pumpkin bread with bacon and goat cheese

Ingredients for 1 servings:

• 500 g flour
• 1 tsp salt
• 1 cube of yeast
• 4 tbsp olive oil
• 400 g pumpkin flesh
• 2 garlic cloves
• ½ bunch thyme
• 80 g bacon, diced
• 250 g cheese (goat cheese)
• 1 egg white

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix the flour and salt. Dissolve the yeast in 325 ml of lukewarm water. Add it to the flour with 2 tablespoons of olive oil and knead until the dough pulls away from the bowl. Cover and let rise in a warm place for about 30 minutes. Dice the pumpkin. Peel and slice the garlic. Rinse the thyme, shake dry, and pick off the leaves. Heat 2 tablespoons of oil in a non-stick pan. Fry the pumpkin and garlic for about 8 minutes. Add the thyme and bacon and fry briefly. Remove the pan from the heat. Slice the cheese. Roll out the yeast dough into a rectangle (35 x 35 cm). Spread the pumpkin mixture and cheese on top and brush the edges with egg white. Roll up, place on a baking sheet lined with baking paper, and let rise for another 20 minutes. Preheat the oven to 200°C (180°C fan/gas mark 2). Bake the pumpkin bread for about 40 minutes.