Our group of friends that we have christened "The Bakeanistas" tore up the IM again on Sunday. Starting at the unholy hour of 7 AM my time (most everyone else is out East) we began baking Garlic Knots from the King Arthur Flour blog Baker's Banter. Mary introduced me to the blog and I love it! I've bookmarked some other recipes to try if my butt ever gets smaller soon.
There were45 9 of us baking that morning - me, Mary, Lis, Helen, Tanna, Kelly, John, Marce, and Chris. The jokes, advice and double entendres were flying fast and furious and somehow in the end I ended up with some pretty nice little garlic buns. Let's see how I got there, shall we?
The recipe called for a few ingredients I couldn't find. King Arthur products are not sold here, so I left out a couple of things (but only one on purpose, the other was by accident!) and used some ground italian spice instead of the Pizza Dough Flavor. I mixed up the dough and let it sit for an hour. Then I rolled it into a rectangle-ish sort of shape, and notched out my knot strips.
Forming the knots turned me into a mouth breathing, head scratching fool, but in the end most of them looked somewhat acceptable. It was time to let them rise again.
And so I did. And then it was time to put them in the oven.
While they were baking I ran out and took some pictures of my garden for Lisa. We didn't put in a proper garden this year, instead we planted our veggies in among the flowers in the existing garden. Here, would you like to see?
This recipe makes 16 knots. I did not want 16 little buttery garlicky knots temping me, so I took Mary's advice and removed half of them after 10 minutes of baking. I cooled them and froze them for later scarfing.
After another 5 or 6 minutes the others were done. I took them out of the oven and gave them a nice garlic butter bath.
OH MY GOD. Aren't they so pretty?
It was approximately 9:30 AM by this time. Scott and I showed incredible restraint and shared only one for breakfast. I'm not sure how we did it. Even more incredible, we later took some (well, 2) to my parents.
I really liked these, although I think Mary's second take with adding garlic right into the dough is brilliant. These are so easy to make but look pretty fancy. Give them a try, but have some mints handy for after dinner.
There were
The recipe called for a few ingredients I couldn't find. King Arthur products are not sold here, so I left out a couple of things (but only one on purpose, the other was by accident!) and used some ground italian spice instead of the Pizza Dough Flavor. I mixed up the dough and let it sit for an hour. Then I rolled it into a rectangle-ish sort of shape, and notched out my knot strips.
Forming the knots turned me into a mouth breathing, head scratching fool, but in the end most of them looked somewhat acceptable. It was time to let them rise again.
And so I did. And then it was time to put them in the oven.
While they were baking I ran out and took some pictures of my garden for Lisa. We didn't put in a proper garden this year, instead we planted our veggies in among the flowers in the existing garden. Here, would you like to see?
This recipe makes 16 knots. I did not want 16 little buttery garlicky knots temping me, so I took Mary's advice and removed half of them after 10 minutes of baking. I cooled them and froze them for later scarfing.
After another 5 or 6 minutes the others were done. I took them out of the oven and gave them a nice garlic butter bath.
OH MY GOD. Aren't they so pretty?
It was approximately 9:30 AM by this time. Scott and I showed incredible restraint and shared only one for breakfast. I'm not sure how we did it. Even more incredible, we later took some (well, 2) to my parents. 
I really liked these, although I think Mary's second take with adding garlic right into the dough is brilliant. These are so easy to make but look pretty fancy. Give them a try, but have some mints handy for after dinner.
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