Tuesday, February 8, 2011
King Arthur Flour blog where I got the recipe. If you have coordination issues, don't fret, these taste just as good when they aren't pretty as when they are.
From King Arthur Flour
3 cups (12 3/4 oz.) unbleached all purpose flour
1/4 cup (1 oz.) dry milk
3 tablespoons (1 1/4 oz.) potato flour
1 tablespoon sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt, plus more for topping
2 tablespoons olive oil
1 cup lukewarm water
4 tablespoons melted butter
2-6 cloves minced garlic
1/2 teaspoon pizza or Italian seasoning
In a large bowl whisk together the dry ingredients (to keep the potato flour from clumping) - flour, dry milk, potato flour, sugar, yeast, and salt. Using a stand mixer fitted with the paddle attachment, mix in 2 tablespoons olive oil and 1 cup lukewarm water. When fully incorporated change to the dough hook and knead until smooth and elastic. Place the dough in a lightly greased bowl or 4 cup measuring cup and wait an hour until the dough has doubled in size.
On a clean surface, roll out your dough until it is a rectangle that is 8 inches by 16 inches. Using a pizza cutter, places notches about one inch a part and then cut the dough into 8-inch strips (mine only yielded 13, but it should yield 15). Using your hands lightly roll the strips (one at a time) into 11-inch "snakes." Tie into a loose knot and then press the two ends into the center as seen here. Place the knots on a parchment paper-lined cookie sheet. Allow the knots to rise (under a towel) for 45 minutes to one hour, until very puffy.
Bake the knots at 350 degrees until lightly browned, about 15-18 minutes. Meanwhile, melt 4 tablespoons butter and mix in 2-6 cloves minced garlic and 1/2 teaspoon pizza or Italian seasoning. When the knots are done cooking, use a brush to apply the glaze, being sure to scoop out plenty of the garlic pieces for each knot. Top with a sprinkle of kosher or sea salt. Eat warm.