Sage & Gruyere Sourdough Bread

1. 1

   Let Sourdough Starter come to room temperature before using.

2. 2

   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).

3. 3

   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.

4. 4

   Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased

5. 5

   . Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375u00b0.

6. 6

   Brush egg over loaf; sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

* Per serving · 4 servings · Values may vary.

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