Tomorrow I will be sharing with you this recipe from OSG. Here's a preview : )
As yeasted bread recipes go, this one is fairly simple, so if you have not made bread from scratch before, these are a good place to start!
Herbed Garlic Knots
1/2 cup very warm water (but not hot, you'll kill the yeast!)
2 tsp active dry yeast (equivalent of one packet)
1 tbs pure maple syrup
1/4 cup canned pumpkin
1 tbs olive oil
3/4 tsp sea salt
1/4 tsp each of basil, parsley, oregano, and thyme
1 3/4 cups all-purpose flour
Herbed Garlic Spread
2 tbs earth balance, melted
1 tsp smashed garlic
1 tsp dried parsley
In a large bowl, combine salt, herbs, yeast, and flour. In a small bowl, mix together maple syrup, pumpkin, and olive oil. Once combined, add warm water and pour into dry ingredients. Mix until combined. Knead the dough (in the bowl or on a floured surface) and add flour as you go until the dough is no longer tacky to the touch (but not dry!). Oil your bowl and lightly coat the dough in oil as well. Cover bowl with plastic wrap or a damp towel and set in a warm place for 90 minutes.
Preheat the oven to 450F. Punch the air out of the dough and lay on a floured surface. Use your hands to stretch out the dough and shape into a rectangle. The dough should be about 1/4 to 1/2 inch thick. Use a pizza cutter to cut even strips. You should have anywhere from 10 to 16 strips after this step.
Then the fun begins...Lengthen and thin the strip. Fold it in half and begin twisting the two halves together at the folded end all the way to the bases.
Carefully tie the dough into a knot. Repeat this process for each strip of dough and transfer to a parchment-lined baking sheet.
While the knots are in the oven, prepare the herbed garlic spread. Combine earth balance, garlic, and parsley in a small bowl. Once the knots are out of the oven. Coat the knots liberally using a pastry brush.
Once you've completed these steps, devour/enjoy!