For quite some time I’ve been salivating over a recipe for homemade garlic knots that I found in a Cook’s Country magazine.
Being busy and all, I opened the magazine to the recipe page and set it on my work table in my craft room just as a reminder that one of these days I would have to make these little lovelies.
Today was dreary. Dark clouds have descended upon us. The sunshine, well what sunshine? Gone… And because of this, I decided there was no better day to fill the house with the delicious aroma of garlic and yeast.
This is my adapted version of the recipe.
Garlic Parmesan Knots
12 garlic cloves, peeled and crushed
2 tbsp. olive oil
1 tsp. plus 3/4 c. hot water
2 tsp. yeast
1 tsp. salt
2 c. all-purpose flour
Bring oven to 200 degrees and turn-off.
In a skillet, add 1 tbsp. of olive oil, crushed garlic, and 1 tsp. of water. On low heat, sauté until garlic turns a very light golden brown. (Don’t overcook – this will make the garlic taste bitter).
In large bowl, add 1 tbsp. olive oil, 3/4 c. hot water, yeast, and salt. Let the yeast set until it starts to work. Add flour, and mix thoroughly until all ingredients are combined.
Turn dough out onto lightly floured surface. Knead into a smooth ball.
Grease a bowl with non-fat cooking spray and put dough ball in it. Cover with plastic wrap and place in pre-warmed oven. Allow dough to rise until double. About 50-60 minutes.
Remove dough from the oven. Turn out onto lightly floured surface. Punch down, and reshape into a ball.
Cut dough into equal sized smaller balls – bigger than a golf ball, but smaller than a tennis ball.
Using your hands, roll balls into strips about 10 inches long; tie into knots. Place onto parchment paper lined baking sheet.
Cover baking sheet with plastic wrap and return to (turned-off) oven.
Once knots have doubled, about 20 minutes, remove from oven and remove plastic wrap.
Preheat oven to 500 degrees. Bake knots for about 5 minutes, remove from oven and brush knots lightly with olive oil and sprinkle with parmesan cheese. Return to oven and bake until light golden brown, about 5-8 minutes. Remove knots and brush lightly with olive oil. Enjoy while warm and fresh…
These knots weren’t quite as chewy or yeasty as I expected them to be, but they definitely hit the spot on a damp fall night here in the Finger Lakes.