I've made these babies twice already and each time, it was for company and I didn't get a chance to take a picture before serving them to my guests. I did take a picture before they were baked this time, but they were gobbled up before the a picture was taken. I wanted to make it again and take a picture, but I couldn't wait any longer to share the recipe, so please bear with me! I will update with a new picture next time!
These garlic knots are to die for!!! The garlic bread has little bits of garlic in the dough and it's brushed with a garlic infused butter. The result is amazing!! Because these breads are cooked at such a high temperature, the outside is crispy and the inside is soft. It's a bit time consuming to make these yummy treats but it's well worth it. Here's the recipe.
Since this is such a special recipe, I'm submitting it to Aspiring Bakers. I really thought i would be able to make more than one bread this month!! This month's Aspiring Bakers is hosted by Jasmine at Sweetylicious!
These garlic knots are to die for!!! The garlic bread has little bits of garlic in the dough and it's brushed with a garlic infused butter. The result is amazing!! Because these breads are cooked at such a high temperature, the outside is crispy and the inside is soft. It's a bit time consuming to make these yummy treats but it's well worth it. Here's the recipe.
Since this is such a special recipe, I'm submitting it to Aspiring Bakers. I really thought i would be able to make more than one bread this month!! This month's Aspiring Bakers is hosted by Jasmine at Sweetylicious!
from Cook's Country
10 garlic cloves, minced (2 tbsp)
6 tablespoons unsalted butter
1 teaspoon plus 3/4 cup water, heated to 110 degrees
1 1/8 teaspoons instant or rapid-rise yeast
2 cups all-purpose flour
1 teaspoon salt
1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease large bowl.
2. Cook garlic, 1 tablespoon butter, and 1 teaspoon water in small nonstick skillet over low heat, stirring occasionally, until garlic is straw colored, 8 to 10 minutes. Add remaining butter, stirring until melted. Let stand 10 minutes off heat. Strain garlic butter through fine-mesh strainer into small bowl; reserve garlic solids.
3. Whisk remaining water, 1 tablespoon garlic butter, reserved garlic solids, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour and salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes. Turn dough onto clean work surface and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, 40 to 50 minutes.
4. Line baking sheet with parchment paper. Punch down dough on floured surface. Roll dough into 12- by 6-inch rectangle and cut into twelve 6-inch strips. With flat hands, roll each strip into 12-inch ropes. Following Step by Step photos at left, tie ropes into knots, tucking tails. Place on prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes.
5. Remove knots from oven and discard plastic. Heat oven to 500 degrees. Return knots to oven and bake until set, about 5 minutes. Remove knots from oven and brush with 2 tablespoons garlic butter. Rotate, return to oven, and bake until golden, about 4 minutes. Brush knots with remaining garlic butter and cool 5 minutes. Transfer to wire rack. Serve warm.
MAKE AHEAD Shaped knots can be refrigerated, covered, for 24 hours. Let sit at room temperature for 30 minutes. Meanwhile, heat oven to 200 degrees and turn off. Put knots in turned-off oven until doubled in size, about 20 minutes. Proceed with step 5.
2. Cook garlic, 1 tablespoon butter, and 1 teaspoon water in small nonstick skillet over low heat, stirring occasionally, until garlic is straw colored, 8 to 10 minutes. Add remaining butter, stirring until melted. Let stand 10 minutes off heat. Strain garlic butter through fine-mesh strainer into small bowl; reserve garlic solids.
3. Whisk remaining water, 1 tablespoon garlic butter, reserved garlic solids, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour and salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes. Turn dough onto clean work surface and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, 40 to 50 minutes.
4. Line baking sheet with parchment paper. Punch down dough on floured surface. Roll dough into 12- by 6-inch rectangle and cut into twelve 6-inch strips. With flat hands, roll each strip into 12-inch ropes. Following Step by Step photos at left, tie ropes into knots, tucking tails. Place on prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes.
5. Remove knots from oven and discard plastic. Heat oven to 500 degrees. Return knots to oven and bake until set, about 5 minutes. Remove knots from oven and brush with 2 tablespoons garlic butter. Rotate, return to oven, and bake until golden, about 4 minutes. Brush knots with remaining garlic butter and cool 5 minutes. Transfer to wire rack. Serve warm.
MAKE AHEAD Shaped knots can be refrigerated, covered, for 24 hours. Let sit at room temperature for 30 minutes. Meanwhile, heat oven to 200 degrees and turn off. Put knots in turned-off oven until doubled in size, about 20 minutes. Proceed with step 5.
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