Saturday, January 22, 2011

Time-Out: Garlic Knots

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This week there's been a plethora of bread-baking going on.  I'm slowly starting to work on doughs now that I have my mom's big food processor at the house.  It makes things a lot easier...and there's nothing easier than this "bread" recipe.  It is seriously so easy that even if you have never worked with yeast before, and it scares you, you can do this one! 

First, many breads need to rise.  So, when John was an hour outside of Boston, there was snow coming down, and I had a great chowder in the crockpot, I really wanted to make something quick and delicious.  This bread rose twice, about an hour and a half in all.  So, even though there aren't a lot of steps, it certainly isn't something I'd be making on a weeknight when we're rushing around after work.  On a positive note, 3 days later, knots heated for 10-15 seconds in the microwave come out tasting like they were freshly baked.  So, I would have no qualms about making these on Sunday for a meal coming up on Tuesday or Wednesday.

I made the dough and split it into two types of rolls; the first was a traditional roll and the second, garlic knots.  Now, most Massachusetts people have just never heard of garlic knots.  In New York, we get them with pizza.  Yes, bread with pizza.  But, it works.  They're buttery, garlicky, and delicious.  I wanted to make mine a bit better for you so I just used some PAM and garlic salt.  They still tasted awesome.
Garlic Knots
Serves:  12 (12 knots)
1 package active dry yeast (2 1/4 teaspoons)
1 tablespoon sugar
1/2 teaspoon kosher salt
1 teaspoon garlic salt
3/4 cup milk
3 tablespoons unsalted butter (room temperature, soft)
2 cups all purpose flour
1 tablespoon of oil or cooking spray
2 tablespoons garlic salt

Microwave the milk for 10 seconds, until the milk is slightly warm to the touch.  Stir together the yeast, sugar, salt, garlic salt, and milk until the yeast dissolves.  Mix in the butter and let stand for about 5 minutes. Mix in the flour until the dough begins to leave the sides of the bowl (about 10 minutes).  Punch the dough down, flipping it over once.  Then, place it in a greased bowl, turning once to bring the greased side of the dough up.  Cover with a damp cloth and let rise in a warm spot until dough doubles in volume (about 45 minutes). Separate dough into 12 even balls. Shape rolls by rolling them into a U-shape and then tying them in knots.  Preheat the oven to 400 degrees F.  Place on a greased cookie sheet and let rise an additional 30 minutes, until knots have doubled in volume.  Brush with oil or cooking spray and sprinkle with garlic salt.  Bake for 15 minutes, until knots are lightly brown. 

Next week look for the newest side panel showcasing some of my old favorite "Super Bowl Ready Recipes"!  No matter who you are rooting for, the fans will love these, plus I have some new ones, just in time for the big game (well, a few weeks in time, but I give you time to shop!). 

Until the next time my oven is on...

2 comments:

  1. Looks beautiful! I make Swiss Cheese Bread Knots sometimes, but I'm terrible when it comes to the tying them! It makes a lot, so I usually freeze them and then wrap in foil and pop some in the oven for a bit. I swear, they're even better that way then freshly made. I did, however, grow up just south of Boston and was definitely aware of garlic knots! LOL Although I do think it odd that they come with pizza. That's like getting a sandwich at Panera with a hunk of baguette on the side. Never stopped me from eating them, but a bit odd. ;) Good job!!

    ReplyDelete
  2. dee these look so good! i used to love eating garlic knots when i was little. i always untied them before eating them though. (still do)

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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