Pumpkin Garlic Knots

Pumpkin Garlic Knots... I will be on vacation for several weeks. So until then, I will leave you with one of my new favorite breads. Absolute favorite...

I love garlic. I like pumpkin. I love, love pumpkin garlic knots. These pumpkin garlic knots are so delicious, that I had a really hard time stopping myself from eating too many. Seriously.

I came across this recipe on (never home)maker's blog and instantly knew I had to try them. I always look forward to trying another bread recipe... as I can never get enough of bread baking. This recipe would be just perfect for this time of year. It is an uncomplicated sort of recipe, especially if you use instant yeast. Oh, and a good mixer:). It is only a matter of mixing the dry ingredients with the wet, and letting the mixer do all the kneading....and then of course, letting the dough rise. The fun part is shaping them...you can make all sorts of shapes, from the simple knot, to a "kaiser roll" knot, or to shaping them into breadsticks This bread is ideal for "dunking" into an herbed oil. It is great brushed with melted butter and any seasoning of choice, garlic being a popular one...But you can easily try a chive variation or even a sweet version with cinnamon and sugar. If you feel the garlic can be too pungent, try mellowing it out by cooking it in a bit of oil/butter for a minute or so.

This is a great little appetizer, a side or even a meal in itself. I am hoping you can give this recipe a try, as we absolutely love these. Another great recipe that needs to be filed in my "favorites". Please feel free to check the original recipe. Hope you enjoy....

Note: These pumpkin knots have a very mild pumpkin flavor...

You will need: inspired by (never home)maker's blog

Pumpkin Knots:

3 1/2 cups unbleached bread flour

2 1/4 tsp instant yeast

1 tsp table salt

1 cup warm water

1/2 cup pumpkin puree

2 TBS honey

2 TBS olive oil

Garlic Sauce:

1-3 garlic cloves minced

olive oil or melted butter or combination of both

pinch of salt

dried basil

Parmesan cheese (optional)

Directions:

1. In a mixing bowl add flour, yeast, and salt.

2. In a separate bowl ( or large measuring cup), add water, pumpkin puree, honey and oil. Stir to combine. The mixture should be a warm( 110-115)....I usually add hot water , so that when I add the rest of the liquid ingredients, the mixture is just warm.

3. To the dry ingredients, add the liquid pumpkin mixture and mix(knead) for 5-8 minutes using the mixer dough hook.

4. Take dough and knead by hand slightly...just to bring the dough together. Place the dough in an oiled large bowl (or place back in the mixer bowl) and cover with a plastic wrap.

5. Let rise for about 2 hours or until doubled.

6. When risen, take a piece of dough and roll in the shape of a rope. Since the dough can spring back, I usually make all the ropes and then go back and tie them... cutting the dough as needed.

7. Preheat oven to 425 with the pizza stone in the oven....I am sure you can use a pan if you don't have a pizza stone.

8. Tie a knot and let knots rise until puffy or almost doubled. You can also make a larger "knot" similar to the way kaiser rolls are made:

a. Tie each strip of dough into a knot....leaving a bit of dough on the ends.

b. Take the end of the knot that’s lying on top( the right) and tuck it underneath and into the center.

c. Then take the end that’s lying underneath( the left), and bring it over the top, tucking it into the center.

9. Let the knots rise till puffy or almost dill doubled in size. Bake knots for 10 minutes or until lightly golden....this all depends on the size of the knots. I like to place my knots on a piece of parchment paper and then using a pizza peel slide it onto the hot baking stone.

10. Make garlic topping by mixing minced garlic with some olive oil/melted butter and basil

(or oregano or any favorite herb)... add some Parmesan if you wish. Brush mixture on warm knots...or place knots in a bowl and pour the garlic sauce on them. Toss until combined.

Serve warm. You can freeze the knots( without the sauce and re-heat later.... brush with garlic sauce and serve)....though they are best eaten when freshly-baked and slightly warm.