I'm Back.... With Garlic Knots

Holy cow! The last few weeks have rocked my world -- between work, my camera being on the fritz and my toddler running a fever for three+ days (and still going), it's amazing that I still had time to cook.
Some of my posts will have photos, some won't. (I did mention my camera decided to be difficult, didn't I?) So, now it's time to catch up....about a month ago I signed up for World Bread Day. Yep, it was way back in mid-October -- that's when my life began it's crazy downhill spiral.

I had never made bread so I figured it was time to start with something easy. I ran across a recipe for Garlic Knots and decided it was perfect. I ended up not really reading the recipe and missed the whole part about bread needing to rise, so it stayed in the fridge overnight. It was good. Not amazing, but good.

I'm gonna bake some bread for Thanksgiving. There is a yummy-looking honey yeast roll recipe making the rounds on the Internet and it is just calling out to me.

Buttery Garlic Knots

3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1-1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water

2-4 cloves peeled, garlic
2 tablespoons melted butter
1/4 teaspoon Pizza Seasoning or Italian seasoning, optional
To make dough: In the bowl of a stand mixer combine the dry ingredients together then add the olive oil, milk and water. Using the paddle attachment or dough hook, mix and knead to form a smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it’s doubled in bulk.

Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.

Tie a knot. Loop the left strand over the top and tuck in. Loop the right strand under and tuck.
To make glaze—Unpeel garlic cloves. Chop the garlic in a food processor (or you can use a garlic press), with the melted butter.

To bake—Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned oil. (You can reheat briefly in the microwave, if it’s solidified).

1 comment:

Melissa said...

Yum - these are on my list to make someday. Hope your little guy's feeling better soon!