date:Jun 12, 2014
25cm rectangle. Scatter with pumpkin and feta. Starting from 1 long side, roll dough up like a Swiss roll. Cut into 12 slices. Shape into balls. Place 6 balls, topped with 1 sage leaf each, in a zig-zag pattern in base of pan. Place remaining balls in an opposite zig-zag pattern.
3. Follow step 5 of cob loaf recipe. Press remaining sage leaves into loaf. Bake for 30 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.