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GARLIC KNOTS

GARLIC KNOTS

CREATED Sep 20, 2006

Kalamata's / Beth Collins

Ingredients:
YEAST DOUGH
3 ½ C BREAD FLOUR
1 ( ¼ OZ) ENVELOPE ACTIVE DRY YEAST
1 t SALT
1 ¼ CUPS HOT WATER (130 DEGREES)
1 ½ T OLIVE OIL

GARLIC KNOT SAUCE MIX
¼ C GRATED PARMESEAN CHEESE
1 T CHOPPED GARLIC (FRESH)
2 T CHOPPED PARSLEY (FRESH)
½ t DRIED BASIL
½ t DRIED OREGANO
½ C OLIVE OIL

Directions:
GARLIC KNOTS
1.COMBINE 1 ½ CUPS FLOUR, ACTIVE YEAST, AND SALT IN A LARGE MIXING BOWL.  ADD HOT WATER AND OLIVE OIL THEN BEAT MIXTURE AT LOW SPEED WITH AN ELECTRIC MIXTURE UNTIL BLENDED.  BEAT AT HIGH SPEED FOR 3 MINUTES.  STIR IN 1 ½ CUPS OF REMAINING FLOUR, 1 CUP AT A TIME, USING A WOODEN SPOON.

2.TURN DOUGH OUT ONTO A WELL FLOURED SURFACE, AND KNEAD UNTIL SMOOTH, AND ELASTIC.

3.PLACE DOUGH IN A WELL-GREASED BOWL (OLIVE OIL), TURNING TO A GREASED TOP.

4.COVER AND LET RISE IN A WARM PLACE (85 DEGREES), FREE FROM DRAFTS, 45 TO 50 MINUTES.

5.PUNCH DOUGH DOWN AND TURN OUT ONTO A LIGHTLY FLOURED SURFACE.  KNEAD DOUGH LIGHTLY 4 TO 5 TIMES.  DIVIDE DOUGH INTO 16 EQUAL PORTIONS.  SHAPE EACH PORTION INTO A 3 INCH TUBE SHAPE.  TIE EACH TUBE INTO A SIMPLE KNOT.

6.PLACE EACH KNOT ON A LIGHTLY GREASED (OIL SPRAY) SHEET PAN.  LIGHTLY COVER THE PAN WITH PLASTIC WRAP.  LET DOUGH RISE UNTIL TWICE ITS SIZE.  APPROXIMATELY 45 MINUTES.

FOR SAUCE MIX - PREHEAT OVEN TO 350 DEGREES
1.MIX ALL INGREDIENTS TOGETHER THEN DRIZZLE ON TOP OF THE DOUGH KNOTS.  MAKE SURE THE KNOTS HAVE DOUBLED IN SIZE FIRST.

2.BAKE AT 350 DEGREES FOR 15 TO 20 MINUTES, UNTIL GOLDEN BROWN.