More Cheese More Chocolate

It’s been way too long since I’ve baked any kind of bread, which is a shame because baking bread is one of my absolute favorite things to do.  I’m that cool.  I think the last time I pulled steamy bread out of the oven was earlier in the summer when I took a study break to make a batch of English muffins, and that seems like ages ago.

I have a growing list of breads that I’ve been wanting to make, but when I saw the recipe for these pumpkin knots the other day I knew that I needed to try them right away, likely due to the fact that it was Labor Day, the temperatures were finally falling, and pumpkin seemed like a great way to welcome fall.  As it turned out they were the perfect thing for my re-entry to the bread-making world because they were quick, easy, and, if you for some reason have four cans of pumpkin purée sitting around, great for using up your pumpkin stash.

The recipe is from (never home)maker: Pumpkin Garlic Knots.

I made the full recipe but divided the dough into quarters after it had risen.  I bagged up three-quarters, putting two in the freezer and one in the fridge for later this week, and made knots out of the remaining quarter (seven knots, in case you were wondering).  I skipped the part where you toss the baked knots with olive oil and garlic, opting to dunk them into some garlic-y tomato sauce instead.  I was thinking that they’d also be good with jam and brie or fresh ricotta, but I ate them all before I could test that out.  I guess I’ll leave that until the next batch.

Pumpkin knots

With a spinach, peach, and queso fresco salad