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Friday, November 19, 2010

Pumpkin Knots

Pumpkin strikes again! This time, however, in a more savory dish. As I've worked my way through many cans of pumpkin this fall, the majority of them have been used in desserts or baked goods (with the exception of these awesome enchiladas!). It was fun to incorporate pumpkin into bread that wasn't your typical pumpkin quick bread...or pumpkin nutella quick bread!

These knots are easy to make and have a very subtle pumpkin flavor to them. I rolled my finished rolls in olive oil with garlic, salt, and pepper, but I tried them plain as well and they were just as good. I also like that you can divide the dough in half; each half makes about a dozen small knots. (Shaping dough into knots not your thing? Ashley also uses this recipe for pizza dough!)These would be a perfect addition to your Thanksgiving dinner; you can even make them a day ahead of time! Speaking of Thanksgiving, get excited...The Sweets Life will be featuring Thanksgiving-worthy recipes starting today and through next Wednesday. Don't firm up your menu just yet...wait until you see the fig & mushroom stuffing, the brussels sprouts dish, and the caramel apple cheesecake headed your way!

One Year Ago: Very Veggie Soup

Pumpkin Knots 
from (never)homemaker

-1 cup warm water
-1 envelope active dry yeast
-2 tbsp agave nectar (can substitute honey)
-1/2 cup canned pumpkin
-2 tbsp olive oil
-1 1/2 tsp coarse kosher salt
-3 1/2 cups bread flour

1. In a small bowl, whisk yeast into water and allow to sit for 10 minutes.
2. Add pumpkin, agave nectar, and olive oil, whisking until smooth.
3. In a separate, large bowl mix flour and salt. Make a "well" in the center of the flour and add the liquid mixture. Mix with a spatula until combined, then use your hands to knead (could also use your kitchen-aid mixer; this is what I used and it worked fine!). Knead, adding flour if needed, until dough is smooth and elastic.
4. Place dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Allow to rise for 2 hours. Once risen, pre-heat oven to 425F with a pizza stone (or other pan) pre-heating inside of it. Divide dough into two pieces. If not making all at once, place half of dough in a ziploc bag overnight (or freezer for up to 3 weeks. I divided the dough in two and froze both. To make from the freezer, place dough in the fridge overnight until thawed).
5. Rip off chunks of dough from the large dough ball (approximately 2 tbsp big) and roll like a snake. Knot each piece and set aside. When all dough is knotted, place on pre-heated stone and bake for 10-15 minutes, until light brown.
6. Optional--in a small bowl place 1/3 cup olive oil, 3 cloves minced garlic, and other desired herbs and salt/pepper. Roll cooked knots in oiled mixture, tossing to coat (or brush on).