Garlic Knots

Is there anything better than the smell of bread baking? If there is, I haven’t found it. I guess maybe bread baking in my dream kitchen in a huge house on a hill in Italy, with windows open and the Italian breeze blowing in. But let’s try to stick with reality here.

I love everything about baking bread, except the paralyzing fear that I’m going to mess it up because yeast is scary.

Well, this recipe takes the fear out of it. It’s another amazing one from one of my favorite blogs, Annie’s Eats, and you can find the recipe here. (Just to cover all my bases, she got the recipe from Amber’s Delectable Delights, and it originally came from THIS website.)

Annie also has a great step-by-step tutorial regarding how to “tie” the dough into knots that I’m not even going to try to re-create here. When I was elbow deep in bread dough the last thing I was thinking about was taking pictures of each step. 🙂 I just wanted to make sure I had the recipe in this blog so I could find it easily, since I will definitely be making it again!

Garlic Knots

 

Ingredients:

For the Bread:
3 cups bread flour
1 tbsp. sugar
2 tsp. instant yeast
1¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup plus 2 tbsp. lukewarm water

And for the glaze:
2 cloves garlic
3 tbsp. melted butter
½ tsp. Italian seasoning

1) In the bowl of a stand mixer using the paddle attachment, combine all dry ingredients for the bread. Add your olive oil, milk, and water, mixing until dough forms. Switch to dough hook and mix on low speed for approximately 8 minutes until dough is smooth. My dough was too sticky at this point, so I added some extra flour and continued to knead an additional four or five minutes until the dough was “ready”. This just means it should be slightly tacky but not stick to your hands. Believe me, you’ll know the difference. 🙂

2) Turn dough out into a large bowl that has been lightly brushed with olive oil. Turn the dough once in the bowl to coat, then cover with plastic wrap and let rise for one hour, or until the dough has doubled in size.

3) Divide the dough into 10-12 equal pieces. Then roll each piece of dough into a 10 inch long rope, and tie into a knot. (Again, check out Annie’s picture tutorial for this, it’s definitely helpful!) Tuck the end pieces of the knot into the center of the roll.

4) Place rolls on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for another 45 minutes, until the rolls are puffy.

5) Preheat the oven to 350° F.

6) To make the glaze, mince the garlic and mix it with the melted butter and Italian seasoning. Brush glaze onto rolls and bake 15-18 minutes, or until the rolls are lightly brown on top.

Cool and serve!

These were delicious and the only reason they lasted very long in my house is that I made sure I froze half of them so I didn’t eat them all. Bread is my weakness, especially delicious, warm, garlicky bread. Mmmmm…

Anyway, try this recipe, even if you’re scared of making bread. It’s perfection.

 


 

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