Pull-Apart Bread with Pumpkin and Spinach Recipe

Name: Pull-Apart Bread with Pumpkin and Spinach
Prep time: 1 h
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 6-8 servings
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

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

PREP TIME 1h	COOK TIME 2h25m	TOTAL TIME 2h25m
YIELD 6-8 servings

Instructions

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.
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.
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.
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.
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).
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.
Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.