Creamy Pumpkin & Feta Cob Loaf

Recipe's preparation

COB LOAF

 1.I make a Cob loaf using this recipe 

 

//www.recipecommunity.com.au/breads-rolls-recipes/easy-everyday-white-bread/41833

 

Shape dough into a round shape - or - place into a large spring form tin

 

You can make it into mini round loaves also 

 

2. Once cooked & cooled - cut top from loaf & leave this in one piece

 

Remove the inside of the loaf - trying to keep it in bite size pieces. Take care not to go too close to edge or base - we dont want holes !

 

3. If you are using a precooked loaf - place on a baking tray and bake until warm and inside has formed a crust  

 

ROAST PUMPKIN

Pre Heat Oven - 180 degrees

 

Place cubed pumpkin and  garlic cloves on baking tray - drizzle with oil 

 

Scatter with rosemary and season with salt and pepper

 

Bake  til tender and slighlty golden - 30 - 40 minutes 

FILLING

1. Grate cheddar - 6 seconds speed 7. Set aside in a bowl 

 

2. Chop spring onions - 3 seconds speed 5 - add to cheese 

 

3. Add crumbled feta to cheese/spring onion mix 

 

4. Chop bacon - 2 seconds speed 5. Add oil and saute on reverse"Counter-clockwise operation" for 5 minutes on 100 degrees . Stop and scrape down if neccesary 

 

5. Add roasted pumpkin, cream cheese, sour cream, cheese/sprning onion mix and vegetable stock paste 

 

Mix for 20 seconds on speed 3 reverse "Counter-clockwise operation" . 

 

6. Fill cob loaf with dip 

 

7. Place on baking tray - wrap in foil . place bread pieces around on tray . Bake for 20 minutes or so until warmed through 

 

You may need to remove bread pieces earlier. 

 

I keep the lid part whole for serving ... then break into pieces 

Scatter dip with extra feta, spring onion & pimpkin seeds 

 

 

ENJOY !!!!

 

This recipe can be prepared using either the TM31 or the TM5