Friday, August 13, 2010

Garlic Knots

On nights when we're having leftovers, I always like to have a little something new, to liven up the meal. When spaghetti & meatballs were on the menu for the second night in a row, I decided to bake up some dinner rolls to keep dinner at least a little interesting.

I don't have a lot of experience with yeast breads. I've had two massive fails, and luck just once. But I think I finally got the hang of it. There's something so oddly rewarding about watching your yeasted dough rise. Only a baker would get it!! Others probably think I'm nuts.

But here they are - Garlic Knots - in all thier crunchy outside, soft & warm inside, glory. I think bread-making might be a new addiction! Off to the library to flip through some cookbooks!

Garlic Knots - the recipe

For the dough -


1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt


In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Making your garlic knots -


Basic dough recipe (above)
1/4 cup unsalted butter
2 tablespoons minced garlic
1 tablespoon olive oil
1 teaspoon coarse sea salt
1/4 cup grated Parmesean cheese


Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.

Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.

Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.

Bake until golden brown and risen, about 20 minutes. Brush each roll with the warm garlic butter & sprinkle with parmesean cheese. Add salt to taste if necessary. Serve immediately.

Adapted from: Emeril - on

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