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Garlic knots

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Garlic knots

Post  Megan on 11/16/2010, 7:42 pm

I'm making these tonight for the first time, to go along with a big pot of homemade chicken soup that's simmering away as I type. (Oh, did it get hubby's attention when he came in the door tonight!) The amount of yeast seems like a lot, I will let you know how it goes!

http://www.foodmayhem.com/2009/08/garlic-knots.html
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Re: Garlic knots

Post  happyfrog on 11/16/2010, 8:19 pm

looks yummy!

the yeast amount looks pretty typical i think. i make pizza dough all the time for my kids (i'm a celiac so i abstain from this treat) and i use close to a teaspoon of yeast in my dough. i also make enough dough for 2 pizzas. Smile

you'll have to share your results. we just LOVE our homegrown garlic - it's SO much better than storebought. . .

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Re: Garlic knots

Post  camprn on 11/16/2010, 8:57 pm

yum, i will try these, maybe next week and maybe a wee bit of fresh grated parm. I am a tinkerer after all Wink
Thanks for sharing.
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Re: Garlic knots

Post  Megan on 11/16/2010, 9:28 pm

It's a typical amount of yeast, yes, but for not very much flour... wish me luck, it's in the oven now! Make sure to use bench flour, it likes to stick.... and I was forced to use a rolling pin. (Then again, it's been raining like crazy today.)
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OMG this forum is not good for my self esteem!!!

Post  middlemamma on 11/16/2010, 9:33 pm

Every time I am here I see more and more stuff I don't know jack about!!!

Ahhhhhh!!!!

What the bleep is bench flour???
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Re: Garlic knots

Post  Megan on 11/16/2010, 9:53 pm

Bench flour is flour you scatter on your countertop (or cutting board, or whatever else you are rolling your dough out on), to keep dough from sticking to it. Very Happy Generally you want to use as little as possible, to keep from altering the consistency of your dough. You scatter a little, and if it still sticks, scatter a little more.

Normally you use more of the same flour you're already using.... but in practice I generally just use AP (all purpose unbleached) unless for some wild reason it will discolor the loaf... but I usually don't worry about it because if you stay with the white-colored flour it ends up looking rustic.
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Re: Garlic knots

Post  middlemamma on 11/16/2010, 9:58 pm

silly me
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Re: Garlic knots

Post  pattipan on 11/16/2010, 11:27 pm

The technique for making those garlic knots is very much like the process in the book, "Artisan Bread in Five Minutes a Day." And no...you can't make it from start to finish in 5 minutes, but you mix up a very wet dough (no kneading) in less than five, let it rest a room temp and then you can make the bread, or you can refrigerate the remaining dough to use later. Since it just my hubby and me now, I usually make half batches of the recipes. I use 1/3 of the wheat bran dough to make a large pizza. Granted, I don't make the dough often, but when you are hankering for a crusty loaf to go with that homemade veggie soup, it fits the bill. Be sure to watch some of the videos linked on the site to see how easy it is!

http://www.artisanbreadinfive.com/

And for Betty Ann -- their newest book, Healthy Bread in Five Minutes A Day, has a whole chapter of just gluten-free doughs. My son-in-law has celiac and he makes his own bread dough all the time now -- sandwich bread, pizza dough, crackers...he is in heaven. Smile No mixer required. And if you've ever made gluten-free bread dough and watched that sticky dough climb up the beaters, you know what a blessing this could be!

No affiliation...just from one bread lover to another.
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Re: Garlic knots

Post  Megan on 11/16/2010, 11:46 pm

Pattipan...how ironic you should mention that book, when I just bought it last week! I haven't tried it yet (still need to get my dough buckets) but am looking forward to it.

For the record... the knots are pretty good. Mine didn't get nearly as dark and pretty as the ones in the picture, but it has been raining hard here today and they were tasty nonetheless! (And the chicken soup was heavenly!!!)
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Re: Garlic knots

Post  happyfrog on 11/17/2010, 6:53 am

thanks for update!

re: yeast - you need a minimum of 1/4 teaspoon in some warm water/touch of sugar to work. 1/2 t is pretty typical for min standards actually.

i used to bake bread all the time but when i realized after much testing that one of my many problems is that i'm a celiac eliminating regular bread making solved a lot.

so i just do weekly pizza dough and i slack off and buy those dinner rolls you just let rise from a large bag and then cook. that way i don't feel bad. . ..

i usually make a rice based crust for me or i use corn tortillas to make a personal pizza for me.

and i splatter the board with some cornmeal for 'bench flour'. never heard that term before but i understand what you mean.

patti - will be requesting that book from library. i actually have a recipe i've been using for years to make rolls and cinnamon rolls that are gluten free. uses carbonated water for leavening. this way the whole family thinks they're eating 'bad' stuff but in reality, they're getting their days intake of fiber in each cinnamon roll. *grin*

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