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 Thu, 04 Dec 2008 18:08:10 +0000 http://wordpress.org/?v=2.3.1 By: marielle http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-4882 marielle Tue, 14 Oct 2008 23:25:03 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-4882 :) These look phenomenal. So...in honor of my celebration of garlic meal (we're garlic fiends here and decided to have a very garlicky evening tonight) White wine and garlic chicken pasta and garlic knots. So I started making these and the significant male in my life's nose kept poking into the process. The garlic butter has made us both super impatient for when these can finally be baked. But it's probably a good thing that they aren't done before the food, or else I'm pretty sure that they would take the place of dinner. Garlic and a good episode of House. Some wine... this will be a good night. Thanks for the recipe! :)
These look phenomenal.
So…in honor of my celebration of garlic meal (we’re garlic fiends here and decided to have a very garlicky evening tonight)
White wine and garlic chicken pasta
and garlic knots.

So I started making these and the significant male in my life’s nose kept poking into the process. The garlic butter has made us both super impatient for when these can finally be baked. But it’s probably a good thing that they aren’t done before the food, or else I’m pretty sure that they would take the place of dinner.

Garlic and a good episode of House. Some wine… this will be a good night.
Thanks for the recipe!

]]> By: Deborah Dowd http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-3986 Deborah Dowd Sat, 27 Sep 2008 03:34:23 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-3986 These look incredible- better than the ones served at our local pizzaria! These look incredible- better than the ones served at our local pizzaria!

]]> By: JerBear http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-3223 JerBear Wed, 03 Sep 2008 20:51:01 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-3223 OMG! These look great! We went to an New York style pizza place earlier this year and had some great garlic knots before getting our pizza. Killed off about a dozen of the knots before the pizza arrived, so the pizza had a temporary reprieve before it got eaten later that night. Thanks for the great post and the pics, provided me with the courage to try and make some myself. OMG! These look great! We went to an New York style pizza place earlier this year and had some great garlic knots before getting our pizza. Killed off about a dozen of the knots before the pizza arrived, so the pizza had a temporary reprieve before it got eaten later that night. Thanks for the great post and the pics, provided me with the courage to try and make some myself.

]]> By: Arden http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-2428 Arden Sat, 19 Jul 2008 15:39:28 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-2428 I made these last week and they were so good! I had to make a few changes, because Easy-Roll Dough Improver and Pizza Dough Flavor are not available in The Netherlands. I translated the recipe into Dutch for the readers of my weblog Uit de keuken van Arden/In the Kitchen with Arden: http://uitdekeukenvanarden.blogspot.com/2008/07/knoflookbroodjes.html I made these last week and they were so good! I had to make a few changes, because Easy-Roll Dough Improver and Pizza Dough Flavor are not available in The Netherlands.
I translated the recipe into Dutch for the readers of my weblog Uit de keuken van Arden/In the Kitchen with Arden: http://uitdekeukenvanarden.blogspot.com/2008/07/knoflookbroodjes.html

]]> By: Jenny http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-2314 Jenny Wed, 16 Jul 2008 18:48:54 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-2314 Where can I find that container you use for rising your dough? I've seen it in a couple of pictures on the blog, but have yet to see it in the catalog. Looks so handy to have! <strong>Jenny, it'll be available in our catalogue at the beginning of August, and online probably a bit before that. It's an 8-cup measuring cup. Thanks for asking! - PJH</strong> Where can I find that container you use for rising your dough? I’ve seen it in a couple of pictures on the blog, but have yet to see it in the catalog. Looks so handy to have!

Jenny, it’ll be available in our catalogue at the beginning of August, and online probably a bit before that. It’s an 8-cup measuring cup. Thanks for asking! - PJH

]]> By: debbie http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-2026 debbie Sun, 06 Jul 2008 10:50:25 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-2026 what can i use instead of pastry flour since this is not available here in manila <strong>Debbie, as you can see in the recipe, King Arthur Unbleached All-Purpose Flour is offered as a choice (as is Mellow Pastry Blend). Either is just fine. Since you probably can't get either in Manila, except by mail order, use whatever flour is between 10.5% and 11.7% protein, and while it may act differently in the recipe, it should come out OK. Good luck - PJH</strong> what can i use instead of pastry flour since this is not available here in manila

Debbie, as you can see in the recipe, King Arthur Unbleached All-Purpose Flour is offered as a choice (as is Mellow Pastry Blend). Either is just fine. Since you probably can’t get either in Manila, except by mail order, use whatever flour is between 10.5% and 11.7% protein, and while it may act differently in the recipe, it should come out OK. Good luck - PJH

]]> By: Dena http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-1916 Dena Mon, 30 Jun 2008 13:37:58 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-1916 I'm confused. I came to one of your baking seminars a few years ago when your reps were in Ohio and was told to not use instant yeast because the bread doesn't develop flavor as well as proofed yeast. It seems most of your recipes call for the instant, without proofing. <strong>Thanks for your email. Yeast and it's various titles can be confusing at times. We prefer active dry yeast, or instant yeasts. They are the same strain of yeast, but active dry is processed at a higher temperature so it is about 65% 'alive' and active and needs to be proofed to wake up the yeast. Instant yeast is processed at lower temps, so it is 95% alive, and doesn't need the proofing step. Rapid rise yeasts or quick rise yeasts are a different strain, and are formulated for one rise usually, so you do miss out on the flavors that develop during the rising periods. We do not currently carry Rapid Rise yeast for this reason. PJ has been trying out Rapid Rise yeast lately for different things, so maybe she will have a post at a later date. I hope this helps! MaryJane @ The Baker's Hotline</strong> <strong>Yes, I've been using "highly active" active dry yeast (a.k.a. RapidRise, which is Fleischmann's trademarked name) in some of my breads that don't need to rise for very long. You'll see one of these fast-risers on this blog Thursday, as a matter of fact: Blitz Bread. And the highly active yeast works very well. The downside is, as MaryJane noted, a nice, long rise develops bread's flavor; so without the long rise, you need to beef up the flavor another way, e.g., by adding herbs, cheese, making the dough into pizza crust, etc. I prefer instant yeast, in general, because it works quickly, but also works for a long time; it doesn't poop out as quickly as fast-rising yeasts. So if I'm just going to have one kind of yeast in my fridge or freezer, it's going to be SAF Red instant. - good in the short run, good for the long haul. - PJH</strong> I’m confused. I came to one of your baking seminars a few years ago when your reps were in Ohio and was told to not use instant yeast because the bread doesn’t develop flavor as well as proofed yeast. It seems most of your recipes call for the instant, without proofing.

Thanks for your email. Yeast and it’s various titles can be confusing at times. We prefer active dry yeast, or instant yeasts. They are the same strain of yeast, but active dry is processed at a higher temperature so it is about 65% ‘alive’ and active and needs to be proofed to wake up the yeast. Instant yeast is processed at lower temps, so it is 95% alive, and doesn’t need the proofing step.

Rapid rise yeasts or quick rise yeasts are a different strain, and are formulated for one rise usually, so you do miss out on the flavors that develop during the rising periods. We do not currently carry Rapid Rise yeast for this reason.
PJ has been trying out Rapid Rise yeast lately for different things, so maybe she will have a post at a later date. I hope this helps!

MaryJane @ The Baker’s Hotline

Yes, I’ve been using “highly active” active dry yeast (a.k.a. RapidRise, which is Fleischmann’s trademarked name) in some of my breads that don’t need to rise for very long. You’ll see one of these fast-risers on this blog Thursday, as a matter of fact: Blitz Bread. And the highly active yeast works very well. The downside is, as MaryJane noted, a nice, long rise develops bread’s flavor; so without the long rise, you need to beef up the flavor another way, e.g., by adding herbs, cheese, making the dough into pizza crust, etc.

I prefer instant yeast, in general, because it works quickly, but also works for a long time; it doesn’t poop out as quickly as fast-rising yeasts. So if I’m just going to have one kind of yeast in my fridge or freezer, it’s going to be SAF Red instant. - good in the short run, good for the long haul. - PJH

]]> By: paresh http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-1904 paresh Mon, 30 Jun 2008 03:23:41 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-1904 nice healthy blog. nice healthy blog.

]]> By: Karen in Cincinnati http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-1898 Karen in Cincinnati Sun, 29 Jun 2008 20:57:10 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-1898 OMG - I just finished making these rolls, and that had to be the most bread-making fun I've ever had. The dough is just beautiful, and thanks to your detailed pictures, it only took me 3 tries to make perfect knots (thanks for sharing that secret :). Seriously, that dough makes me want to quit my day job and bake knots for the rest of my life.... <strong>Baking is like that... Sometimes when I have a new idea I just can't wait to go to work and get some dough going. I guess that's why I find myself in the test kitchen on Sunday... Glad you liked those knots. Sprinkle some freshly grated Parmesan on top of the garlic butter and you'll REALLY think you've died and gone to heaven. PJH</strong> OMG - I just finished making these rolls, and that had to be the most bread-making fun I’ve ever had. The dough is just beautiful, and thanks to your detailed pictures, it only took me 3 tries to make perfect knots (thanks for sharing that secret :). Seriously, that dough makes me want to quit my day job and bake knots for the rest of my life….

Baking is like that… Sometimes when I have a new idea I just can’t wait to go to work and get some dough going. I guess that’s why I find myself in the test kitchen on Sunday… Glad you liked those knots. Sprinkle some freshly grated Parmesan on top of the garlic butter and you’ll REALLY think you’ve died and gone to heaven. PJH

]]> By: Rekha http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-1897 Rekha Sun, 29 Jun 2008 17:31:39 +0000 http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/#comment-1897 Might be delicious but definately not good for health is consumed frequently. Ocassionally its ok. Might be delicious but definately not good for health is consumed frequently. Ocassionally its ok.

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