It’s time for me to bring up a serious discussion on this blog. No more lollipops and butterflies. I’ve moved on to a make it or break it topic, something that divides our household. Here goes.
Are you a dipper or are you not a dipper? You know what I mean…a big bowl of spaghetti joining forces with a piece of garlic bread to soak up the sauce left in your bowl. Garlic bread and sauce are a match made in heaven if you ask me. But if someone else was writing this post (namely Kara) you’d hear something different.
I think dipping bread in sauce and the idea of soggy bread is something you’re either totally into, or totally not. There’s no in between. Kind of like water chestnuts. And coconut.
So for those of you who are totally into it, you must make these knots next time you’re having spaghetti. So good! They’re garlicky and buttery and soft and they’re so yummy right out of the oven. For those of you who are freaked out by the thought of soppy, saucy bread, well you guys are missing out! But still try these knots. Please! You’ll be glad you did.
Here's what you'll need
Start with warm water
Add olive oil
In goes the salt…
Sugar…
And yeast
Whisk this all together
Now slowly add the flour
Make sure everything is combined
Now cover with plastic wrap and set aside
Flour your work surface and roll out the dough
Cut it into strips
Use flour to keep dough from becoming sticky
Now take one piece at a time and roll it into a rope shape
And tie a knot. Over, under and through. Simple as knotting a shoelace.
Place them on a baking sheet lined with parchment paper and pop 'em in the oven
Meanwhile chop up some fresh parsley and garlic
And melt some butter and oil in a saucepan
Toss in the parsley and garlic
Whisk it all together
Now the butter is perfectly infused. This looks worthy of eating on it's own
Pour the garlic mixture into a bowl
Roll the knots around coating them evenly
Ha! Why is that one so big and awkwardly shaped?!
Great for dipping!
Yield: About 40 knots
Ingredients
For the Dough:
1¾ cup warm water (about 15 degrees F)
¼ cup olive oil
1 teaspoon sea salt
1 tablespoon sugar
1 ½ tablespoon active dry yeast
About 5½ cup all-purpose, unbleached flour
For the Garlic Mixture:
1/8 cup olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
¼ cup Italian parsley, finely chopped
Sea salt to taste
Plus extra Olive Oil and Flour for making the knots
Directions
Combine water, ¼ cup olive oil, sea salt, sugar, and active dry yeast in a large bowl. Mix to dissolve yeast. Slowly add flour. Mix to incorporate flour. Cover and set in a warm spot until doubled in volume, about 1-3 hours.
Chill the dough for a bit (will keep fine in the fridge for several days, if you make dough ahead of time) to make it easier to handle (this can be skipped if you don’t have time), then set up your knotting station.
Oil your hands to help keep dough from sticking to them. Divide the dough in 2 parts to make it easier to handle. Take the first half and roll it out into an even rectangle about 5″ x 16″ and ½″ thick. Using a pizza cutter, slice the rectangle into ½″ x 5″ strips.
Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a kno t-over, under, and through. Then place on a parchment lined baking sheet. Place knots about an inch apart. At first it may seem awkward making the knots but with a little practice it will become easy. Keep flour on hand to keep dough from becoming sticky.
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.
Preheat oven to 400 degrees F. After knots have doubled in size, take off towel and place sheet pans in the oven. Bake for 12-15 minutes, or until just barely golden brown.
While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small. Add chopped parsley and set aside.
After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt to taste. Best served warm, but still good when at room temp.
Source: adapted from White on Rice Couple
