Bread no. 22 : garlic knots. (recipe below)
Adjustments : when I set out to make these, I was going to follow this recipe. But when I read it and realized the base was pizza dough, I just used my own dough recipe (it's super similar) and then missed the part about how you were supposed to add the wash AFTER you baked the knots. I was really happy with the result though, so I typed up my steps below.
Notes : easy. And you could do this same thing and toss anything on them... butter, cinnamon and sugar would be great if you wanted something sweet.
Review : am a fan. Will be making these again.
garlic knots (adapted from Joy the Baker)
for dough :
2 teaspoons yeast
1 C warm water (like hot tub temperature)
1 C wheat flour (plus some additional)
1 C white flour
1 T olive oil
1 teaspoon sugar
1 teaspoon salt
for garlic wash :
2 T melted butter
2 T olive oil
6 cloves garlic, minced
salt to taste
a big pinch of dried oregano (or any fresh spice you prefer!)
Mix water, yeast and sugar together in a mixing bowl. Allow to sit for a few minutes until yeast is bubbling. Add remaining dry ingredients and stir with a dough hook on low. (If mixing by hand, use a wooden spoon to combine ingredients and then knead by hand.) After the dough has started to form, add olive oil and increase speed to medium for about a minute or two.
Evaluate the dough. You'll probably need to add another 1/4-1/2 C of flour. (I usually add more wheat, you can use white if you prefer.) Dough should form a ball and not stick to the sides of the bowl but may be slightly tacky to the touch.
Leave dough in a dry place to rise for about two hours - dough should double in size. (I keep mine in a turned off oven).
When you are ready to bake, pre-heat the oven to 400*.
Mix all ingredients for the garlic wash in a small bowl.
Roll out dough like you would a pizza. Cut dough into about one inch strips and tie them in a knot and tuck the edges in. Dunk your dough knots into the garlic wash and lay out on a cookie sheet.
Bake knots for about 15 minutes.