Fall is here. I’ve pulled my sweaters off the highest shelf in my closet. I keep a large pot of green tea brewing on the kitchen table throughout most of the day. I purchased a butternut squash from the farmer’s market this past weekend with the thought of a warm kitchen filled with the sweet aroma of it roasting. My boyfriend baked the first pumpkin pie of the season this past weekend. We have about 30 pounds of apples waiting to be turned into apple butter and jarred from our apple picking excursion this weekend. And, most importantly, all my days must end with a warm mug of cinnamon-spiced milk. These are all signs that it is fall and that I am recognizing the rhythms and pleasures of a new season. For this reason, I decided to find an appropriately autumn-ish bread to start off the fall and winter baking season.