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January 20, 2009

Soft Garlic Knots

Filed under: Bread, Italian — Tags: , — bettylou79 @ 12:21 pm

These delicious little gems have been popping up in my Google Reader for a few weeks.  They have also been popping up on the What’s Cooking board too!  I finally gave into the hype and decided to give them a try!  Lucky for me they also fit with my resolution about making bread.  I first noticed these on Annie’s Eats.  I don’t think I’ve ever seen something on her blog that didn’t look delicious or interesting.  I think you should check it out.

The Garlic Knots turned out great!  My husband said that they tasted like something that he had had at a restaurant.  Then he figured it out!  They tasted like the bread sticks at Olive Garden!  We loved these so much that we decided to split one even though we were both full!

I was a bit nervous about making these because I don’t have stand mixer.  But I do have dough hooks that attach to my hand mixer.  You will be happy to know that you can successfully make bread with a hand mixer.  I did have to knead the dough by hand but I was fine with that.  I wasn’t sure if I should knead it for as long as the recipe suggested  (8 minutes).  I decided 5 minutes would be fine because I didn’t want to over knead it and have it be tough.  My one piece of advice is to use bread flour like the recipe suggests.  The bread will knot rise very well and will be tough.

I will be making these again!  I think they would be great to bring to a dinner or gathering.   Go make these!  You won’t be disappointed!    Enjoy!

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Soft Garlic Knots


source: Annie’s Eats


Ingredients:

For the dough:

3 cups bread flour

1 tbsp. sugar

2 tsp. instant yeast

1 ¼ tsp. salt

2 tbsp. olive oil

¼ cup milk

1 cup + 2 tbsp. lukewarm water

For the glaze:

2 cloves garlic

2 tbsp. melted butter

½ tsp. Italian seasoning


Directions:

To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 10 equal pieces. Roll each piece into a 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.


To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.

Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes.

Source: adapted from Amber’s Delectable Delights

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