I am a foodie but a conscious one – I would always look at calories before trying anything so I tend to try healthy recipes and ones who have the possibility of playing with the fat/oil content. This will be my first post about food!!
Life is strange and even more stranger in it’s ways – I was never a fan of baking so never tried it before I chanced on this Foodpress blog – Zoom Yummy!! The enticing picture of garlic bread had me drooling over it till I managed to muster courage to bake as well as buy ingredients for the same – MY KITCHEN DID NOT EVEN HAVE A BAKING TRAY!! I know – what the hell:)
Well we all learn and change as we grow older so I am no different to this natural process and went ahead with my own version of soft garlic breads !!! I am posting pictures of my Garlic knots my first ever baking experiment – and I would love to hear from you guys 🙂
I don’t follow recipe’s very strictly but I went by this one though I couldn’t resist making my own version (this one is from foodnetwork:
Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
Basic Pizza Dough:
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.