Friday, May 04, 2012

Garlic Knots: green for my eyes and soul

Kissing is important part of life. So is garlic. But they both are not compatible. Along with onion and cigarettes, I find garlic one of the worst kiss-enemies. That is why it is a good idea to decide what is more important on a certain day. I usually prefer kissing, that is why despite loving the pungent taste of garlic I serve it rarely on my table. But there are some days and some recipes I could not resist. On such days I prepare my favorite garlic knots. Since the day I saw the recipe here, I was sure they were worth it. And they did not disappoint me a bit. Of course you can omit the garlic part of the coating and pour only hot butter and parsley. I tried it, but it is not the same. 

Ingredients for 50 knots:
  • 415 ml warm water
  • 55 g olive oil
  • 1 Tbsp sugar
  • 5 g sea salt
  • 20 g active dry yeast (nearly 3 sachets)
  • 750 g all-purpose flour
Ingredients for the garlic butter:
  • 30 ml olive oil
  • 50 g butter
  • 4 garlic cloves, minced
  • 3 Tbsp fresh chopped parsley
  • salt to taste


Prepare the dough. Dissolve yeast into the water and add the sugar, sea salt and olive oil. Sieve flour in a bowl and add the wet mixture to it. Mix well to incorporate and set in a warm place to proof until doubled in volume (at least 1 hour). Sprinkle your working surface with flour and oil your hands and your rolling pin. Flour and oil will prevent the sticking of the dough. Line two large baking pans with parchment paper. Divide dough in two parts and flatten first part with the rolling pin to form a rectangle with sides 5″x16″ (13 cm  x 40 cm) . Using a pizza cutter, cut this rectangle into two to obtain two rectangles with sides 5″x 8″ (13 cm  x 20 cm) and make strips 1/2" (1 cm)  in width .

Prepare the knots. 
Preheat oven to 200°C (400° F). Take one strip, roll it back and forth to create an even rope and tie into a knot (over, under, and through) and place on the lined sheet pan. Cover sheet pan with a cheesecloth and place in a warm place to rise until double in size. Make the rest of  knots with the second half of the dough. Bake first batch for 20-25 minutes until golden. 

Prepare garlic coating. Gently warm olive oil and butter in a saucepan until butter melts. Add garlic only for a minute, just to release its aroma and take saucepan from the stove. Add chopped parsley and set aside. 
Put the warm knots into a bowl, pour garlic butter above and toss. Serve garlic knots instead of bread with salad or main dish. 

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