Ingredients
1/2 cup sourdough starter1-1/8 teaspoons active dry yeast1/3 cup warm water (110° to 115°)1/2 cup canned pumpkin1/2 cup shredded Gruyere cheese, divided4 teaspoons butter, softened1 tablespoon sugar1 tablespoon minced fresh sage1 teaspoon salt2-1/4 to 2-3/4 cups all-purpose flour1 large egg, lightly beaten
Preparation
Let Sourdough Starter come to room temperature before using.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine Sourdough Starter, pumpkin, 1/4 cup cheese, butter, sugar, sage, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be slightly sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
Brush egg over loaf; sprinkle with remaining cheese. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
