Monday, February 23, 2015

Garlic knots

I love cooking. It constitutes in one the major form of my artistic expression and my favorite application of science. Occasionally I cannot help but contemplate the vanity of the skill. What was at its simplest an expression of care toward our families and ourselves, becomes a form of conceit with its exotic ingredients and expensive accessories. Maybe therein lies my fascination with bread. A simple staple made from a minimal number of ingredients becomes diverse in texture, flavor and form in its shaping. 

3 tsp dry yeast
1.5 tsp honey
1 cup water
2 tbsp olive oil
3 cups flour
1 tsp salt
6 tbsp butter
6 garlic cloves
grated Parmesan
dried oregano

Bloom the yeast with the honey and 0.25 cup warm water in the bowl of a kitchenaid mixer. Attach the dough hook.

Add 1.5 cup of the flour, 1 tbsp olive oil and 1 tsp salt and mix on medium. Add the rest of the flour until a slightly sticky dough forms. Knead for 5 minutes. Brush with oil, cover and allow to rise in a warm place for 1-2 hours.

Roll out into a 16-by-12-inch rectangle. Brush with a tbsp of olive oil. Cut into two 8-by-12-inch rectangles. Slice each into 12 strips. Fold each 24 strips into a knot. Place onto two parchment paper-covered baking shape. Sprinkle each with salt. Allow to rise in a warm oven for 30 minutes.

Meanwhile crush the garlic cloves and heat with the butter. Turn off the heat once fragrant. Preheat oven to 375F. Bake the rolls until light brown and remove from oven. This will take about 15-20 minutes.

Toss rolls with garlic butter and sprinkle with finely grated Parmesan and oregano. Serve while warm.

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