Comments on: (Garlic) KNOT for the faint of heart… http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/ Hot Stuff from King Arthur's Hearth Tue, 06 Jan 2009 13:31:06 +0000 http://wordpress.org/?v=2.3.1 By: Jennifer http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8568 Jennifer Sat, 03 Jan 2009 04:58:34 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8568 I can't wait to make these! I'm going to serve them with some nice homemade 3-cheese ravioli. One question: Can I use KA Italian Style flour? Or would all-purpose work better? Thanks! <strong>Hmmm... Italian might produce a slightly flatter knot, but it would certainly be very tender. I say give it a try. You may need to cut back the water some wo watch it - start with a little less. Sounds good, Jennifer! - PJH</strong> I can’t wait to make these! I’m going to serve them with some nice homemade 3-cheese ravioli. One question: Can I use KA Italian Style flour? Or would all-purpose work better? Thanks!

Hmmm… Italian might produce a slightly flatter knot, but it would certainly be very tender. I say give it a try. You may need to cut back the water some wo watch it - start with a little less. Sounds good, Jennifer! - PJH

]]> By: Debbie http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8546 Debbie Fri, 02 Jan 2009 21:29:59 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8546 These garlic knots are the best. And we agree that more garlic is better than less. Use the maximum amount listed. These garlic knots are the best. And we agree that more garlic is better than less. Use the maximum amount listed.

]]> By: Rick http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8474 Rick Thu, 01 Jan 2009 21:02:01 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8474 Happy New Year! I am making these today to eat with our fabulous New Years Day dinner--my whole family saw your blog and the pictures and are anxiously awaiting the results! Please keep your blog going because I absolutely love trying out your recipes (and my family appreciates it as well)! Happy New Year! I am making these today to eat with our fabulous New Years Day dinner–my whole family saw your blog and the pictures and are anxiously awaiting the results! Please keep your blog going because I absolutely love trying out your recipes (and my family appreciates it as well)!

]]> By: Gwyneth http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8434 Gwyneth Wed, 31 Dec 2008 21:48:53 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8434 I have a question. What is "lukewarm" temp on the water added? Is it 80 degrees or room temperature? I can never figure out what lukewarm means!! By the way, I can't wait to make these. My family loves garlic. <strong>Hi Gwyneth - "officially," lukewarm is about 105°F. Have fun with these - PJH</strong> I have a question. What is “lukewarm” temp on the water added? Is it 80 degrees or room temperature? I can never figure out what lukewarm means!!

By the way, I can’t wait to make these. My family loves garlic.

Hi Gwyneth - “officially,” lukewarm is about 105°F. Have fun with these - PJH

]]> By: Mary Lynn Behrens http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8418 Mary Lynn Behrens Wed, 31 Dec 2008 18:08:10 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8418 Just discovered this blog - I love it! I've been baking bread for more than fifty years and still enjoy trying new recipes. FYI, in the Northwest (Washington and Oregon, maybe other states), we buy SAF yeast by the pound at Winco Stores and save an incredible amount over single envelope prices. <strong>Yeah, we figure it's about 75% (or more) cheaper to buy <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1458" rel="nofollow">SAF instant yeast</a> by the pound, as we sell it, than the packets or small jars. - PJH</strong> Just discovered this blog - I love it! I’ve been baking bread for more than fifty years and still enjoy trying new recipes.

FYI, in the Northwest (Washington and Oregon, maybe other states), we buy SAF yeast by the pound at Winco Stores and save an incredible amount over single envelope prices.

Yeah, we figure it’s about 75% (or more) cheaper to buy SAF instant yeast by the pound, as we sell it, than the packets or small jars. - PJH

]]> By: Kay Etheredge http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8410 Kay Etheredge Wed, 31 Dec 2008 17:11:45 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8410 Is there anything that can be substituted for the Pizza Dough Flavor? <strong>It's a delicious addition, but you can leave it out. Molly @ KAF</strong> Is there anything that can be substituted for the Pizza Dough Flavor? It’s a delicious addition, but you can leave it out. Molly @ KAF

]]> By: Lunasea http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8392 Lunasea Wed, 31 Dec 2008 12:17:28 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8392 How gorgeous and delicious these knots look - and I am so glad to have found this baker's blog! I'm not sure if you're still fielding questions on this entry...but how well would these rolls ship? Say....going overnight from FL to IL? I would love to surprise a dear friend with some and was just wondering. Thanks - and great job!! <strong>They would ship just fine. When they have cooled, put them in a ziplock bag to ship and reheat wrapped in tin foil in a 350 oven for about 10 minutes. Molly@KAF</strong> How gorgeous and delicious these knots look - and I am so glad to have found this baker’s blog!

I’m not sure if you’re still fielding questions on this entry…but how well would these rolls ship? Say….going overnight from FL to IL? I would love to surprise a dear friend with some and was just wondering. Thanks - and great job!! They would ship just fine. When they have cooled, put them in a ziplock bag to ship and reheat wrapped in tin foil in a 350 oven for about 10 minutes. Molly@KAF

]]> By: Mary Ellen! http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8390 Mary Ellen! Wed, 31 Dec 2008 11:46:18 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8390 Yeast, flour, garlic...what's KNOT to LOVE! I just came upon the "Baker's Banter" today! It's wonderful with the INCREDIBLE step-by-step photos....they really do help! I'm a yeast-dough baker (all self-taught) and would rather be elbow-deep in dough than anything else in the world! There are times when I can't spend time with my beloved flour & yeast...and I kind of go into baker's "withdrawl"! I even tell my husband, "I have to get my hands into some dough today!" To me, baking is really "addictive" and I'm going to make these garlic knots for our New Year's dinner! (I'll probably only eat these and nothing else!!!!) It's also nice to hear the comments from other bakers just like myself! Whodathunkit! A whole cyberworld of baking friends I'm just finding out about! Keep up the good work, KAF! I LOVE all your products and have even purchased my "Zo" from you in the past...it's the BEST bread machine on the planet! I also want to give credit to your order operators & staff...always SOOOOOO helpful and kind to the customer...that means alot in today's crazy world! Wishing you all the best in 2009......God's blessings of good health, happiness and wonderful friends and food! Yeast, flour, garlic…what’s KNOT to LOVE! I just came upon the “Baker’s Banter” today! It’s wonderful with the INCREDIBLE step-by-step photos….they really do help! I’m a yeast-dough baker (all self-taught) and would rather be elbow-deep in dough than anything else in the world! There are times when I can’t spend time with my beloved flour & yeast…and I kind of go into baker’s “withdrawl”! I even tell my husband, “I have to get my hands into some dough today!” To me, baking is really “addictive” and I’m going to make these garlic knots for our New Year’s dinner! (I’ll probably only eat these and nothing else!!!!) It’s also nice to hear the comments from other bakers just like myself! Whodathunkit! A whole cyberworld of baking friends I’m just finding out about! Keep up the good work, KAF! I LOVE all your products and have even purchased my “Zo” from you in the past…it’s the BEST bread machine on the planet! I also want to give credit to your order operators & staff…always SOOOOOO helpful and kind to the customer…that means alot in today’s crazy world! Wishing you all the best in 2009……God’s blessings of good health, happiness and wonderful friends and food!

]]> By: catherine http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8352 catherine Tue, 30 Dec 2008 21:07:54 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8352 I will be looking for this flour in the store to make those wonderful knots. YUM I will be looking for this flour in the store to make those wonderful knots. YUM

]]> By: Irma http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8344 Irma Tue, 30 Dec 2008 19:02:21 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-8344 A picture is worth more than a thousand words here. Can't wait to try the Garlic knots. Do they freeze well to serve later? Irma <strong>Irma, I'd rather freeze them shaped and partially risen, then thaw, let finish rising, bake, and brush with garlic butter. They'll taste fresher that way. But you can certainly try freezing them fully baked and "bathed" - reheat, loosely covered with foil, for about 10 minutes in a 350°F oven. PJH</strong> A picture is worth more than a thousand words here.
Can’t wait to try the Garlic knots.
Do they freeze well to serve later?
Irma

Irma, I’d rather freeze them shaped and partially risen, then thaw, let finish rising, bake, and brush with garlic butter. They’ll taste fresher that way. But you can certainly try freezing them fully baked and “bathed” - reheat, loosely covered with foil, for about 10 minutes in a 350°F oven. PJH

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