yeast rise Archives - I am a Honey Bee

For this month’s Secret Recipe Club I was given Suma Rowjee’s blog called Cakes and More. As usual I forwarded this info on to Price for him to pick out the recipe that I should make. I was happy that he went through her extensive recipe index consisting of breads, cakes, cookies, and many, many vegetarian dishes and picked out the garlic knots. We love garlic bread so I think that is made him pick out the garlic knots.

I’m glad he picked out that recipe since it was so easy. Which was great since I waited ’till the last minute, as usual, & started the dough last night! Ha! I made the knots this morning… Yummy breakfast! (I made Price some scrambled egg whites to go with it!) really, no matter when you eat these you will love them. Light, fluffy rolls with tons of garlic flavor. I added cheese to them before baking, because I just couldn’t resist!

I’m quite intimidated when it comes to making bread. I know I shouldn’t be but I don’t work with yeast often so I get a little nervous about it. But Suma had great instructions & a quick tweet to Amanda helped make things painless!

The dough was so easy to work with, in fact I did not knead the dough at all. I just worked the dough with an oiled rubber spoon for a while & it came together easily. With that I didn’t have to get my hands & counter super dirty then. I only worked the dough when I was forming the knots & that was easy with a bit of flour on the counter & my hands. Forming the knots was quick work and became intuitive quickly. The result was a garlicky knot that I would serve with dinner without a lot of fuss!

Cheesy Garlic Knots

makes 12 knots

Ingredients

For the dough:

1 cup plus 2 tbsp. lukewarm water (110-115 degrees)
1 tbsp. sugar
1 package of instant yeast
2 tbsp. olive oil
¼ cup milk, lukewarm
3 cups all purpose flour
1¼ tsp. salt

For the garlic glaze:

4 tbsp. melted butter
2 cloves garlic, minced
1 pinch of black pepper
1 pinch of red pepper flake
1 pinch of oregano
grated Parmesan cheese

Process

Combine the water and sugar in a large bowl, add the yeast to proof.
Once the yeast has proofed add the oil, milk, flour, and salt to the bowl. Using a large spoon to mix all the ingredients together. Mix with the spoon or knead for 10 minutes. Oil the bowl thoroughly, return the dough to bowl with a kitchen towel and let double in size. The first rise will take approximately 1 hour.
Divide the dough into 12 balls by dividing the dough in half, then half again. Take each of those 4 sections and divide it into 3, resulting in 12 equally sized balls.
To create the knot, take one dough ball and roll it out to 10″ long strip on a floured surface. At 40% through the strip bend the strip so the 60% portion is looped over the point where your started to bend the strip. Loop the loose end through the newly created center, then tuck that end under the outer loop. The remaining tail gets flipped over the loop and tucked into the center hole. Place on a greased baking sheet. Repeat for all knots.
Cover the knots on the baking sheets with a kitchen towel to let them rise again for another hour.
When you are ready to bake the knots, preheat the oven to 350 degrees. Also prepare the glaze by combining all of the glaze ingredients, except the cheese. Brush the glaze on each knot, sprinkle a little bit of cheese on the glazed knots.
Bake the knots for 11-13 minutes, or until they cheese is golden brown.

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