Shape rope into U with 2-inch-wide bottom curve
From Bread Illustrated.
No ratings yet
Source
not stated by archive.org
Credit
From Bread Illustrated, printed page 376, digitised by the Internet Archive: https://archive.org/details/BreadIllustrated
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
- 8 Tie ends into single overhand knot, with 1 Vi-inch open loop at bottom.
- 9 Wrap 1 tail over loop and press through opening from top.
- Wrap other tail under loop and through opening from bottom.
- Pinch ends together to seal.
- 10 Arrange knots pinched side down on prepared sheet, spaced about 1 inch apart.
- Cover loosely with greased plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, 1 to 1 l A hours.
- (Unrisen garlic knots can be refrigerated for at least 8 hours or up to 16 hours;
- let garlic knots sit at room temperature for 1 hour before baking.) 11 Adjust oven rack to middle position and heat oven to 500 degrees.
- Bake knots until set, about 5 minutes.
- Brush with 2 tablespoons garlic butter, rotate sheet, and bake until knots are golden brown, about 5 minutes.
- 12 Transfer knots to wire rack.
- Brush with remaining garlic butter, sprinkle with sea salt, and let cool for 15 minutes.
- Serve warm.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.