Thursday, October 31, 2013

Parmesan Garlic Knots

When is the last time you took off for the weekend for no reason at all? Sometimes a change of scenery is just what you need to spice up your love life. Unplug and go on an adventure together! 
Romantic tip: Pack your travel bags and get away from it all during the weekend with a surprise vacation for your love. 

Today I am sharing a recipe for Garlic Parmesan Knots. These are a favorite among friends and family. I have never shared these without someone asking for the recipe. Enjoy!

Parmesan Garlic Knots
For the dough: 
1 cup Warm Water 
1/8 cup Olive Oil 
1/2 teaspoon Sea Salt 
1/2 Tablespoon Sugar 
3/4 tablespoon Active Dry Yeast 
2½ cups all-purpose, unbleached Flour 

For the garlic coating: 
⅛ cup (30ml) Olive Oil 
1 Tablespoon (30g) unsalted butter 
4 cloves garlic, finely crushed 
1/8 cup finely chopped fresh Italian Parsley 
freshly grated parmesan 
Sea Salt to taste 
plus extra Olive Oil and Flour for making the knots

Combine the water, olive oil, sea salt, sugar, and active dry yeast in a large mixing bowl. Wait about 5 minutes to ensure yeast is activated. It will become frothy if activated correctly.

Add in the flour and mix with hands. Remove from the bowl to a lightly floured work surface if needed to shape into a ball. Place back into a large clean bowl, cover with saran wrap and a kitchen towel, and set in a warm spot to proof until doubled in size (one hour if proper warm temperature)

Set up your knotting station. Make sure you have prepared baking sheets ready to go. Put out a large wooden cutting board lightly floured. Roll out your dough, and using a pizza cutter, cut out the dough into strips. 

Oil your hands to help keep the dough from sticking. Tie each strip into a knot (over, under, and through) and place on your prepared baking sheet until all of the knots are finished. Place knots about an 1½” apart. When finished with all of the dough, cover each baking sheet with a dry, thin kitchen towel, and place in a warm, draft-free spot to rise; for at least one hour. 

While the rolls are rising, prepare the garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan. Add chopped parsley and set aside. 

Preheat oven to 400° F 
After knots have doubled in size, remove the kitchen towel  brush with garlic coating, and sprinkle with freshly grated parmesan cheese. 

Place sheet pans in the oven. Bake for approx. 12-15 min. or until golden. 

After removing knots from oven, while still warm, either
Best served warm, but still good at room temp.

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