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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Wednesday, August 3, 2011

Garlic Knots

Do you have any foods that are inextricably linked to a time or place?  I think we all do.  Garlic knots, for me, are this little place in Williamsburg.   This was when I was commuting from Virginia to Boston, and my hubby would pick me up from the airport and we'd go here.  We'd eat margarita pizza and salad, and the house bread was garlic knots.  I have to say this recipe definitely brings that memory back, and is a faithful reproduction of the original.

They also were a surprise hit with the kids!  Who knew- hot dogs, cookies, and garlic knots????  I like that you can refrigerate this recipe and bake off later, which makes it more friendly, but I think it's probably best a weekend treat!

Garlic knots
Adapted from White on Rice Couple

Garlic Knot Recipe
Makes about 40 knots

0.875 cups (207ml) Warm Water
1/8 cup Olive Oil
1/2 teaspoon Sea Salt
1 1/2 teaspoons Sugar
2 1/4 teaspoons Active Dry Yeast
approx. 2 1/4 c (13 1/4 ounces) all-pupose, unbleached Flour (feel free to make one of these ounces vital wheat gluten)

Garlic Coating
1 tablespoon Olive Oil
1 T  unsalted Butter
2 cloves Garlic, finely crushed
1/8 cups finely chopped fresh Italian Parsley

Sea Salt to taste

plus extra Olive Oil and Flour for making the knots

1. Combine water, olive oil, sea salt, sugar, and active dry yeast in a large bowl. Mix to dissolve yeast.

2. Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (1-3 hours).

3. At this point you can stick in the fridge for a few days if you like.  Slice dough into strips ona well oiled work surface.  Put container of flour within easy reach. Line several sheet pans with parchment paper or silpats.

4.  Using a rolling pin, spread the dough into a quasi  even rectangle approx. 5″x16″ and 1/2″ thick. Slice the rectangle into 1/2″x5″ strips.

5. Sprinkle dough strips and board with flour.  Tie into a knot  and place on lined sheet pan. Place knots about an 1 1/2″ apart.

6.  After each sheet pan fills up, cover with a dry towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F

7. After knots have doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake for approx. 12-15 min. or until golden.

8. While knots are baking, make garlic coating.  Gently warm olive oil, butter, and garlic in a small saucepan.  Cook it for a few minutes in oil/butter mix until soft & slightly golden to make garlic more mellow if desired.  Add chopped parsley and set aside.

9. After removing knots from oven, while still warm, either brush with garlic coating.  Season with sea salt to taste.

Best served warm.

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