Saturday, September 17, 2011

Garlic Knots

I was sent Crisco's Olive Oil for being a Foodbuzz Featured Publisher. I was thrilled because I use tons of Crisco's Olive Oil and to get some for free was like Christmas for this foodie. The first time I had garlic knots it was love at first bite. I knew that I had to make these and I did. I think mine are better than the ones we have had in restaurants though. Give them a try with your spaghetti dinner or as an appetizer and you will not be disappointed. They are simple to make once you get the tying of the knot down. This is "What's Cookin" today.


10 cloves of garlic-minced
1/4 pound Parmesan cheese-finely grated (Buy the chunk and grate it, none of the canned junk.)
Salt and Pepper to taste
Crisco Extra Virgin Olive Oil
5 cups of all purpose flour
1/2 t salt
2 T yeast
3 cups of warm water

Sift flour and salt into a large bowl, make a hole in the middle of flour and add all of your water, now place your yeast in water and let sit for 5 minutes. Mix until all of the water is incorporated into the flour, you may need a little more water depending on humidity in your area. Once you have a good dough, meaning one that will pull back after being stretched. Let dough rise for 45 minutes.Break off golf ball size pieces of dough and roll into a rope, this is what you are going to tie into a knot, once tied place on a parchment lined baking sheet and bake at 350' until golden brown, this usually happens in 18 minutes. Once baked, place your minced garlic, Parmesan cheese, salt, pepper and olive oil over the top of your knots and enjoy!!

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