Thursday, May 19, 2011

Garlic Knots

For 40-50 knots

Ingredients:

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Dough:

  • 1 3/4 c. water (about 115F)
  • 1/4 c. olive oil
  • 1 tsp. sea salt
  • 1 tbsp. granulated sugar
  • 1 1/2 tbsp. active dry yeast
  • 5 1/2 c. all purpose flour

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Garlic Coating:

  • 1/8 c. olive oil
  • 6 cloves garlic, minced
  • 1/4 c. fresh parsley, finely chopped
  • sea salt, to taste

Combine water, olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl.

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Mix to dissolve yeast and then add the flour.

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Mix to incorporate flour,

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cover,

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and set in a warm spot to proof until doubled in volume (this takes about 1-3 hours).

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Chill the dough for a bit.

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Put out a large wooden cutting board and oil liberally.

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Line several sheet pans with parchment paper.

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Oil your hands to help keep dough from sticking to them.

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Divide the dough in two parts to make it easier to handle.

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Take the first half, slap it onto the oiled board several times to flatten.

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Using a rolling pin, roll it out into an even rectangle approx. 5″x16″ and 1/2″ thick.

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Slice the rectangle into 1/2″x5″ strips.

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Rotate the board 90° and sprinkle dough strips and board with flour.

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Taking the strip nearest to you, roll it back and forth to create an even rope.

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Tie into a knot (over, under, and through) and place on lined sheet pan.

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Place knots about an 1 1/2″ apart.

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Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry towel, and place in a warm, draft-free spot to rise.

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Preheat the oven to 400F.

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After knots have doubled in size,

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take off the towel and place sheet pans in the oven. Bake for 12-15 min. or until golden colored.

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For the garlic coating, combine all of the ingredients together in a large bowl

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Once the garlic knots are baked, immediately move the garlic knots into the bowl with the garlic coating and toss while they’re still hot; Make sure all of the knots are evenly coated.083

Serve warm.

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