This is easy way to make Garlic Knot recipe.
Yield: about 40 knots
Cook Time: 12-15 minutes
Ingredients :
For dough:
1 3/4 cups (415ml) Warm Water (105°F-115°F)
1/4 cup (60ml) Olive Oil
1 Tablespoon (15g) Sugar
1 teaspoon (5g) Kosher or Sea Salt
1 1/2 Tablespoons (17g) Active Dry Yeast (or 2 active dry yeast packages)
approx. 5 1/2 cups (700g) all-purpose, unbleached Flour
Garlic-Butter Coating:
4 cloves Garlic, finely minced or crushed
2 Tablespoons (30g) unsalted Butter
2 Tablespoons (30ml) Olive Oil
1/4 cup (60ml) finely chopped fresh Italian Parsley
Kosher or Sea Salt to taste
Extra Olive Oil and Flour for making the knots
Direction :
1. In a large bowl, Combine water, 1/4 cup (55g) olive oil, salt, sugar, and active dry yeast, stirring to combine. Let sit until the mixture is foamy, about 5 minutes, Mix to dissolve yeast.
2. Add the flour, mixing by hand until it is all incorporated and the mixture is smooth (Can use a KitchenAid mixer with a dough hook for this step.).Shape the dough into a ball and lightly coat with olive oil. cover, and set in at room temperature to rise to double its size. This should take anywhere from 90 minutes to several hours.
3. Chill the dough for a bit to make it easier to handle. When the dough has doubled in size, cut it in half. Set out a large baking sheet and line it with a silpat or parchment paper. Oil your hands to help keep dough from sticking to them. 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.
4. Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half.
5. Take one piece and work it into a snake, tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot.
6. Set each knot down on the baking sheet and Continue making the rest of the knots with the second half of the dough. Remember that the dough will rise, so leave some space between each knot.
7. Once all the knots are tied, brush with olive oil. After each sheet pan fills up, cover them with plastic wrap and let them rise again until doubled in size, anywhere from 90 minutes to three hours or so.
8. Preheat the oven to 400 degrees F, Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.
9. Meanwhile, for garlic coating melt the butter in a small pot and cook the garlic about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat.
10. After removing knots from oven, while still warm, place knots in a large bowl and toss with garlic coating. Season with salt to taste.
11. Serve
Yield: about 40 knots
Cook Time: 12-15 minutes
Ingredients :
For dough:
1 3/4 cups (415ml) Warm Water (105°F-115°F)
1/4 cup (60ml) Olive Oil
1 Tablespoon (15g) Sugar
1 teaspoon (5g) Kosher or Sea Salt
1 1/2 Tablespoons (17g) Active Dry Yeast (or 2 active dry yeast packages)
approx. 5 1/2 cups (700g) all-purpose, unbleached Flour
Garlic-Butter Coating:
4 cloves Garlic, finely minced or crushed
2 Tablespoons (30g) unsalted Butter
2 Tablespoons (30ml) Olive Oil
1/4 cup (60ml) finely chopped fresh Italian Parsley
Kosher or Sea Salt to taste
Extra Olive Oil and Flour for making the knots
Direction :
1. In a large bowl, Combine water, 1/4 cup (55g) olive oil, salt, sugar, and active dry yeast, stirring to combine. Let sit until the mixture is foamy, about 5 minutes, Mix to dissolve yeast.
2. Add the flour, mixing by hand until it is all incorporated and the mixture is smooth (Can use a KitchenAid mixer with a dough hook for this step.).Shape the dough into a ball and lightly coat with olive oil. cover, and set in at room temperature to rise to double its size. This should take anywhere from 90 minutes to several hours.
3. Chill the dough for a bit to make it easier to handle. When the dough has doubled in size, cut it in half. Set out a large baking sheet and line it with a silpat or parchment paper. Oil your hands to help keep dough from sticking to them. 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.
4. Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half.
5. Take one piece and work it into a snake, tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot.
6. Set each knot down on the baking sheet and Continue making the rest of the knots with the second half of the dough. Remember that the dough will rise, so leave some space between each knot.
7. Once all the knots are tied, brush with olive oil. After each sheet pan fills up, cover them with plastic wrap and let them rise again until doubled in size, anywhere from 90 minutes to three hours or so.
9. Meanwhile, for garlic coating melt the butter in a small pot and cook the garlic about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat.
10. After removing knots from oven, while still warm, place knots in a large bowl and toss with garlic coating. Season with salt to taste.
11. Serve
No comments:
Post a Comment