Pumpkin Garlic Knots

Happy New Year Everyone!  I just returned from a wonderful trip to the Caribbean where I spent some time in St. Kitts and Nevis as well as in St. Thomas and St. John.  Each place was spectacular and unique and I can't wait to share my experiences with you.  Look for some getaway updates soon!

Ingredients for your next creation

In the mean time, I wanted to share a recipe with you that I tried during the holidays this year.  I found this recipe through foodgawker.com on the blog Handle the Heat.

This is definitely a website I plan to follow from now on and I know I will make these Pumpkin Garlic Knots for many years to come!  They were a hit at both Thanksgiving and Christmas and could easily be made throughout the year by omitting the pumpkin, although I have yet to try this.

These knots were my first attempt at a yeast bread without my trusty bread maker and it was so easy!  The knots are slightly crispy on the outside and as you take a bite you are hit with the wonderful flavors of garlic and oregano.  As you reach the fluffy middle of the bread, the garlic and oregano flavors begin to subside leaving you with slight pumpkin flavor and a whole lot of satisfaction. 

Pumpkin Garlic Knots

Yield: 2 batches - about 18 knots total

Ingredients:

• 1 C warm water
• 1 envelope active dry yeast
• 2 T honey
• 1/2 C canned pumpkin
• 2 T plus 1/3 C olive oil
• 1-1/2 t coarse kosher salt
• 3-1/2 C bread flour
• 3 cloves garlic, minced (I really enjoy garlic, so the second time around I added more)
• salt & freshly ground pepper
• 1/2 teaspoon dried oregano leaves

Directions:

1. For the dough: Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Note-the water doesn't get extremely frothy although bubbles will be present. Whisk in the honey, 2 tablespoons olive oil, and pumpkin puree.

This is considered "frothy" in step 1

2. In a large bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients then pour in your wet ingredients.

3. Using a rubber spatula, mix ingredients together. When you can no longer mix, use your hands to start kneading the dough. Knead the dough until it comes together in a smooth and elastic ball, adding flour as necessary to prevent sticking.

4. Lightly oil another large bowl and put your dough ball inside it -- flipping over once to coat both sides lightly with oil. Cover with a damp towel and let rise for about 2 hours; or until nearly doubled in size.  It is okay if it needs to sit slightly longer than two hours.

5. Preheat oven to 425 degrees F.  If you are making the knots all at once, proceed to step 6. If you plan on only making one batch, divide the dough into two equal pieces. If you're planning to use the other half the next day, just put it in a large zip-lock bag and store in the fridge. You may also freeze the dough for up to three weeks. 

6. To create the garlic knots: tear off sections of dough (2 tablespoons at a time) and roll them into a long snake shape. Tie that snake in a knot. Set aside and continue with the rest of the dough.  As you make knots, place them on a cookie sheet.

7. Once you've made all your knots, put the pan in the oven and let bake until golden brown on the tops, about 10-15 minutes depending on size of knots.

 8. While the knots are baking, in a bowl mix together the 1/3 cup olive oil with minced garlic, salt, pepper, and oregano. When the knots are done, use a pastry brush to coat the knots with olive oil mixture.

9. Serve and Enjoy!! 

Bon Appetit!