In a pitcher, combine the lukewarm water with the honey and yeast. Let stand for 7 minutes, or until it begins to foam and all the yeast has dissolved.
Mix the flour and 1 teaspoon salt in a wide bowl and form an indentation in the middle. Pour the yeast mixture into the indentation. Stir until the dough starts to hold together and continue kneading for at least 10 minutes on a floured countertop until you have a soft and supple dough that is no longer sticky and bounces back when you poke it. Place the ball in a greased bowl, cover with plastic wrap, and set aside for 1 hour in a warm and draft-free spot so the dough can rise and double in size.
Spread the squash cubes out on a greased baking sheet, sprinkle with salt, pepper, and paprika, and
After the dough has risen, knead it again briefly. Grease a rectangular
Roll the dough out into a 6 by 10-inch (15 by 25-cm) rectangle. Sprinkle with the squash cubes, feta, and chopped sage, leaving the edges clear. Roll up the dough from a short side into a thick log. Cut the log into twelve equal slices and quickly roll those into balls. Arrange six of them in the bottom of the loaf pan and place a sage leaf on each ball. Then place more dough balls on top of each, seams alternating, until the pan is filled. Stick the rest of the sage leaves in between the balls. Cover with a clean cloth and let rise again, this time for only 30 minutes.
Serve with soup or a big salad.
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