Yummy Garlic Knots (finally!)

I don’t normally “work on” recipes for a long time.  I am a food photographer not a chef. If they look good, I shoot them and call it a day.  If they look good and taste bad, I just won’t blog them or make them again. I do sell the food photos.  However… I wanted a garlic bread recipe that wasn’t a loaf of Pepperidge Farm. I made these garlic knots and they weren’t honestly very good.  I had to make them again. And again. And…

This recipe is the result of 5 different batches of garlic knots.  I think they’re very good this way. Again, I don’t normally mess with the recipes I shoot this much but I love the new flavor and hopefully you’ll enjoy them!

: Soft Garlic Knots

For the dough:

1. 3 cups bread flour
2. 1 tbsp. sugar
3. 2 tsp. instant yeast
4. 2 tsp garlic salt
5. 2 tbsp. olive oil
6. ¼ cup milk
7. 1 cup plus
8. 2 tbsp. lukewarm water

For the glaze:

9. 2 cloves garlic
10. 3 tbsp. melted butter
11. ½ tsp. Italian seasoning garlic salt

1. To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients.
2. Add the olive oil, milk and water. Mix until ingredients have formed a dough.
3. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes.
4. 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.
5. Divide the dough into 16 equal pieces. Roll each piece into a 10-inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center.
6. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
7. To make the glaze, finely mince the garlic or press it through a garlic press.
8. Mix with the melted butter and Italian seasoning.
9. Preheat the oven to 350° F.
10. Brush the glaze onto the shaped rolls.
11. Bake until set and lightly browned, about 15-18 minutes.
12. Let cool slightly before serving.

Number of servings (yield): 16

Meal type: dinner

 

A classic pumpkin pie

As I mentioned in my last post,  I have been on a pie kick.  Last time was cherry pie, this time it’s a traditional pumpkin pie.  Now, I know most everyone has a pumpkin pie recipe but I strongly recommend the ease of going with the traditional Libby’s pumpkin pie recipe.  Simple, straightforward, easy to make, and very tasty!

She’s my … cherry pie (recipe)!

I’m not a big pie eater but that won’t be clear for the next few weeks.  Awhile back I hit a pie kick.  Cherry pie, pumpkin pie, chicken pot pie… you name it, I was making it.  For today’s recipe I’m going to give you a link rather than rewrite it.  This is Beth Campbell’s Cherry Pie, which, according to her, was the 1999 American Pie Council’s National Pie Championship first place winner in the Fruit and Berry Category.  I know why!  This pie filling is amazing.  The crust is good but exactly what you’d expect.  If you have a fantastic crust recipe, use that and fill it with this.

(Yes, the crack on the closeup bothers me. I didn’t want to fix it so you could see what a flaky crust this was. I did fix it on the two wide angles.)

I hope you enjoyed some sweet cherry pie photos!