GARLIC KNOTS

Lately I've been trying a few version of garlic bread, it's interesting..plain garlic bread, pull apart garlic bread, roll garlic bread and this one knots garlic bread. Creativity has no boundaries and each day if you search the net you will find something new, a twist of the traditional recipe. This garlic knot is one of it. I love the presentation of the bread, small and cute. Recipe strictly adapted from Simply Recipe. This bread serve best with tomato soup. Try this for breakfast or dinner. You may want to accompany this with your pasta dish. Absolutely good pair with pasta.

Garlic Knots

source: adapted from Simply Recipes

Dough:

3/4 cup warm water (105°F-115°F)

1 package (2 teaspoons) of active dry yeast (check the expiration date on the package)

1 3/4 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)

1 Tbsp olive oil

1 teaspoon salt

1 teaspoon sugar

Garlic-Butter Coating:

5 Tbsp unsalted butter

4 cloves garlic, minced

1/4 cup parsley, minced

1 tsp salts

METHOD

Sprinkle the yeast on top of the warm water and let it sit for 5 minutes. 

Stir to combine and let sit for another 5-10 minutes, until it begins to froth a bit.

In a large bowl, whisk together the flour, salt and sugar. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture. Mix this together to form a soft dough and knead for 5-10 minutes. Shape the dough into a ball and lightly coat with olive oil. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise

When the dough has doubled in size, anywhere from 90 minutes to several hours, cut it in half. 

Set out a large baking sheet and line it with a silpat or parchment paper. 

Take one half of the dough and cut it in half. Working with one piece at a time, flatten into a rough rectangle about 5 inches long 1/2 inch thick. 

Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long.

Cut these strips in half. Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot. Set each knot down on the baking sheet and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot.

 Once all the knots are tied, paint them with a little olive oil. 

Loosely cover them with plastic wrap and let them rise again until doubled in size, anywhere from 90 minutes to three hours or so. Toward the end of this rising period, preheat the oven to 400°.

Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.

Meanwhile, melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat.

When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.

Yield: Makes about 20 knots.

Sesuatu yang menarik tentang dunia blogging ini, hari-hari kita didedahkan dengan sesuatu yang baru, atau versi updated mengikut perkembangan terkini. Saya panggil ini era baru dunia masakan. Kita familiar dengan garlic bread ini selalunya dalam bentu bun atau roti biasa. Kini garlic bead datang dengan beberapa variasi, pull apart, roll dan yang ini knots. Seronok saya mengikuti perkembangan garlic bread ini. Resipi ini datangnya dari Simply Recipes, simple, comel dan cukup sesuai dimakan bersama soup tomato atau dijadikan sajian gandingan dengan pasta.

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