BBT: Garlic Knots.

Bitch, Be Thankful! 'Cause if there is nothing to sop the rest of the mashed potatoes and gravy up with, all is lost in the world. 

Tell me I'm wrong! You go right ahead and tell me that it's not absolutely necessary to have something solid, warm, doughy and ever so yeasty to wipe the rest of that amazing business off your plate.

And any old bread won't do.  You need to pull out your "I'm effin serious" guns.  And that, is why you are going to make garlic knots for Thanksgiving this year.

You. are. welcome. I know.  You can't process the thoughts that are racing through your head but I will help you.  They are love, happiness, hunger, and excitement.  Get on in there, and roll in those feelings. It's what makes Thanksgiving, well, Thanksgiving.

Garlic Knots
recipe by zoom yummy

3 cups bread flour
1 tablespoon granulated sugar
2 teaspoons instant yeast (about 1 packet)
1 1/4 teaspoon salt
2 tablespoons olive oil
1/4 cup milk
1 cup + 2 tablespoons warm water

Glaze:
2 cloves of garlic
3 tablespoons butter
1 teaspoon dried oregano


To start, place the dry ingredients (flour, sugar, yeast and salt) into a bowl and stir them to combine.

Then add the wet ingredients (olive oil, milk and water) and stir again just to combine.

Now, using the dough attachment of your electric mixer, mix the dough for about 8 minutes. If you want to do this by hand, the process will last a little longer. What we are going for here is a smooth and elastic dough.

 Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.  Allow to rise for about 1 hour, or until doubled in bulk.

Turn the dough onto a very lightly floured surface and divide it into 8 equal pieces.

Use the palms of your hands to roll each ball into a 10-inch  long rope.

If the dough is too sticky then use a little flour to dust it with. The ropes can’t be sticky because you wouldn’t be able to form the knots.

Now tie the rope into a knot.

Take the end lying underneath the knot and bring it over the top, tucking it into the center and take the end lying over the knot and tuck it underneath and into the center.

Transfer the knots on a baking sheet lined with parchment paper and cover with a clean kitchen towel.

Let the knots rise for another 45 minutes.

In the meantime you can prepare the glaze.  Melt the butter and mix with finely diced garlic and the oregano.

Brush the knots with the glaze and bake at 350 degrees for 15-18 minutes.

I just love that you can see the twisted detail of the dough after you've baked it.  Warm, yeasty, faintly garlic, and delicious.  Now... where the hell is that gravy?!?

Love,

Whit