I didn't use bread flour as I didn't have any on hand so I'm planning on trying this recipe again to see the difference. Although the recipe stated to bake until very lightly browned, I let them cool and baked them again before serving with the lemon herb & roasted garlic butter I made. I thought it added a nice flavor overall and gave it some additional color.
Dough
3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water
Glaze
2 to 4 cloves peeled, crushed garlic
2 tablespoons olive oil or garlic oil
OR
Lemon Zest Butter
1 head roasted garlic
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water
Glaze
2 to 4 cloves peeled, crushed garlic
2 tablespoons olive oil or garlic oil
OR
Lemon Zest Butter
1 head roasted garlic
In the bowl of a stand mixer combine the dry ingredients together then add the olive oil, milk and water. Using the paddle attachment or dough hook, mix and knead to form a smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it's doubled in bulk.
Shaping: (click here to see the great pictorial of how to shape these) Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.
Glaze: Whisk together the garlic, oil and seasoning OR Lemon Zest Butter and mashed head of roasted garlic. Set it aside.
Baking: Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned oil/butter. Eat the knots warm. Yield: 8 garlic knots.
Shaping: (click here to see the great pictorial of how to shape these) Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.
Glaze: Whisk together the garlic, oil and seasoning OR Lemon Zest Butter and mashed head of roasted garlic. Set it aside.
Baking: Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned oil/butter. Eat the knots warm. Yield: 8 garlic knots.
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