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 Sun, 08 Nov 2009 02:03:15 +0000 http://wordpress.org/?v=2.3.1 By: Dresden http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-20576 Dresden Sat, 19 Sep 2009 01:16:47 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-20576 When I bake them, I let them touch so they have to be pulled apart, and the sides soak up the mixture. Also, I use olive oil and no butter - matters not I guess. Typically they are dipped in the mixture and reheated (making them crispy), but I like the just drowned in raw garlic. When I bake them, I let them touch so they have to be pulled apart, and the sides soak up the mixture. Also, I use olive oil and no butter - matters not I guess. Typically they are dipped in the mixture and reheated (making them crispy), but I like the just drowned in raw garlic.

]]> By: Kashif http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-16818 Kashif Fri, 31 Jul 2009 10:54:57 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-16818 Now I know how to make this shape :D I always had a weird feeling about making this. Now I know how to make this shape :D I always had a weird feeling about making this.

]]> By: Liz Brooks http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-16798 Liz Brooks Thu, 30 Jul 2009 13:19:42 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-16798 OMG these look to-die-for! Gosh, I can almost smell them! OMG these look to-die-for! Gosh, I can almost smell them!

]]> By: Lilly http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-16042 Lilly Mon, 13 Jul 2009 17:52:36 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-16042 As an exiled New Yorker, I really miss garlic knots. One slice, two knots. Nowyou can get started working ona recipe for zeppoles. <strong>Lilly, try our <a href="http://www.kingarthurflour.com/recipes/zeppole-recipe" rel="nofollow">zeppole</a> recipe - it's a savory version, but you can leave out the filling and drizzle with honey, if that's what you prefer. This anchovy version comes from my grandmother-in-law, Julia Zampine, whose family was from the Genoa area - so it might be different than what you're used to. PJH</strong> As an exiled New Yorker, I really miss garlic knots. One slice, two knots.
Nowyou can get started working ona recipe for zeppoles.

Lilly, try our zeppole recipe - it’s a savory version, but you can leave out the filling and drizzle with honey, if that’s what you prefer. This anchovy version comes from my grandmother-in-law, Julia Zampine, whose family was from the Genoa area - so it might be different than what you’re used to. PJH

]]> By: choccycake http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-15210 choccycake Sun, 21 Jun 2009 18:11:30 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-15210 Wow, they look great - thanks for sharing! Wow, they look great - thanks for sharing!

]]> By: Stephen http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-12026 Stephen Thu, 19 Mar 2009 21:57:09 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-12026 My favorite way to make these is to incorporate a few cloves of roasted garlic before kneading. I then baste with a raw garlic, butter, parsley mixture. <strong>Oh, boy... I'll have to try that next time. Thanks, Stephen- PJH</strong> My favorite way to make these is to incorporate a few cloves of roasted garlic before kneading. I then baste with a raw garlic, butter, parsley mixture.

Oh, boy… I’ll have to try that next time. Thanks, Stephen- PJH

]]> By: Jenna http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-11546 Jenna Mon, 09 Mar 2009 18:49:00 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-11546 I made these the other night, my knots came out beautifully. My daughter has nicknamed them 'flower rolls'. Amazing flavor, and I will definitely be experimenting. Thanks so much for the recipe! <strong>Glad the recipe did you proud, Jenna. Enjoy - PJH</strong> I made these the other night, my knots came out beautifully. My daughter has nicknamed them ‘flower rolls’. Amazing flavor, and I will definitely be experimenting. Thanks so much for the recipe!

Glad the recipe did you proud, Jenna. Enjoy - PJH

]]> By: Jennie http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-11518 Jennie Sun, 08 Mar 2009 21:03:58 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-11518 Can I used KA Italian Style Flour instead of the mellow pastry blend? I just made these using traditional KA flour but then realized I had purchased the italian style for pizza dough. Also, while living in Upstate NY, I frequented a bakery that sold pizza knots (pepperoni), pesto knots and Asiago Garlic knots. Any idea how could I incorporate other ingredients into the dough to add to the flavor? Can't wait to try them when they come out of the oven! <strong>Jennie, I think the pizza flour might make them a little flat, as its protein level is quite low (so lower-rising), but give it a try; cut back on the liquid by a couple of tablespoons, adding more if you need it. Add whatever you like to the dough, once it's risen the first time; chopped pepperoni, grated Asiago, etc. Enjoy! - PJH</strong> Can I used KA Italian Style Flour instead of the mellow pastry blend? I just made these using traditional KA flour but then realized I had purchased the italian style for pizza dough.

Also, while living in Upstate NY, I frequented a bakery that sold pizza knots (pepperoni), pesto knots and Asiago Garlic knots. Any idea how could I incorporate other ingredients into the dough to add to the flavor?

Can’t wait to try them when they come out of the oven!

Jennie, I think the pizza flour might make them a little flat, as its protein level is quite low (so lower-rising), but give it a try; cut back on the liquid by a couple of tablespoons, adding more if you need it. Add whatever you like to the dough, once it’s risen the first time; chopped pepperoni, grated Asiago, etc. Enjoy! - PJH

]]> By: Bridget http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-11464 Bridget Sat, 07 Mar 2009 01:34:31 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-11464 Thank you, Susan! :) It DOES help & I can't wait to try them tomorrow. Thank you so much for the quick reply! Thank you, Susan! :) It DOES help & I can’t wait to try them tomorrow. Thank you so much for the quick reply!

]]> By: Bridget http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-11440 Bridget Fri, 06 Mar 2009 14:49:28 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-11440 Hoping you are still answering questions about this...I've had this marked as a "must make" for a while and am going to make them this weekend when our neighbors come over for spaghetti & meatballs. 1. I couldn't find KA Pastry Blend, but have "pastry flour", will that work? Or should I use all-purpose? 2. And 1/2 c potato flake replaces 3 TBP potato flour? Thank you, thank you! I bought a back-up loaf of ciabatta in case I mess it up! :) <strong>Bridget: hi there. This is Susan (PJ is in a meeting for a while). You can come very close to our Mellow Pastry Blend by using half all-purpose and half pastry flour. Potato flakes are much lighter and take up much more space than potato flour, which is ground to a powder, and that's why the substitution has a larger volume. Hope this helps. Susan</strong> Hoping you are still answering questions about this…I’ve had this marked as a “must make” for a while and am going to make them this weekend when our neighbors come over for spaghetti & meatballs.

1. I couldn’t find KA Pastry Blend, but have “pastry flour”, will that work? Or should I use all-purpose?

2. And 1/2 c potato flake replaces 3 TBP potato flour?

Thank you, thank you! I bought a back-up loaf of ciabatta in case I mess it up! :)

Bridget: hi there. This is Susan (PJ is in a meeting for a while). You can come very close to our Mellow Pastry Blend by using half all-purpose and half pastry flour. Potato flakes are much lighter and take up much more space than potato flour, which is ground to a powder, and that’s why the substitution has a larger volume. Hope this helps. Susan

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