Garlic Knots

Yes I said Garlic Knots!!! I used to eat these with my family when we went to Rockaway Beach, NY to see my aunt Nancy. We always went to this pizza shop and as I was making the garlic oil for these knots the smell took me back to that skinny shop where we would eat basket after basket...

This recipe was pretty easy, I used the same basic method of making the bread as I did with the Povitica Cinnamon Swirl Bread. So again I made the dough and went for a stroll with Lauren. We tried on some clothes, drank iced coffee, and wandered around Chestnut Hill in the sun. When we got back it was time to form the rolls and throw them in the oven.

I love the smell of yeast. I found this recipe on a blog called White On Rice Couple. It makes a pretty sturdy little knot, the ones I remember were a little more flakey and light and oily, mine are more crusty on the outside. I didn't have parsley- because I didn't know that Jenn has tons of it growing in her yard, so I used chives in the garlic oil instead. I also threw a little parmesan cheese in there too just for fun.

Ingredients:

DOUGH
1 3/4 c Warm Water
1/4 c Olive Oil
1 t Sea Salt
1 T Sugar
1 1/2 T Active Dry Yeast
approx. 5 1/2 c all-pupose, unbleached Flour

GARLIC OIL COATING
1/8 c Olive Oil
2 T unsalted Butter
4 cloves Garlic, finely crushed
1/4 c finely chopped fresh Chives
Sea Salt to taste

plus extra Olive Oil and Flour for making the knots

Directions:

Combine water, 1/4c olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.

Add flour. Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area). (A sunny table outside on a warm summer day is perfect for proofing!)

Chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don't have the time) then set up your knotting station. Put out a large wooden cutting board and oil liberally. Grab a rolling dowel or pin and oil. Grab a pizza cutter or something similar to slice dough in strips. Put container of flour within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach.

Oil your hands to help keep dough from sticking to them. Divide the dough in two parts to make it easier to handle. Take the first half, slap it onto the oiled board several times to flatten. Using the dowel, spread into an even rectangle approx. 5"x16" and 1/2" thick. Slice the rectangle into 1/2"x5" strips.

Rotate the board 90° and sprinkle dough strips and board with flour. Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a knot (over, under, and through) and place on lined sheet pan. Place knots about an 1 1/2" apart. At first it may seem awkward making the knots but with a little practice it will become easy. Flour is your friend to help keep the dough from sticking to itself while forming the knots.

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

Preheat oven to 400° F

After knots have doubled in size (or about the time it takes the oven to preheat), take off dry sack towel and place sheet pans in the oven. Bake for approx. 12-15 min. or until golden.

While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden). Re move from the heat and once the mixture has cooled a little transfer to a large bowl. Once mix has cooled a few minutes add a little parm and the chives.

After removing knots from oven, while still warm, place knots in the large bowl and toss with garlic coating. Season with sea salt to taste.
Best served warm, but still good when at room temp.