Guest guest Posted March 25, 2003 Report Share Posted March 25, 2003 Back NY, where they have plenty wonderful pizza places run by families that still speak Italian, there is one such joint upstate in a small hamlet called Bainbridge. This town's main claim to fame is that it is where Joseph Smith (the guy who started the whole Mormon thing) was arrested for sorcery. Probably the reason he skeedattled out west to Utah. *lol* Anyhooo, Bainbridge also has Rosa's Restaurant/Pizzeria. You gotta get there early on fridays or else they run out of garlic knots, which they generously serve in baskets on every table with a food order. Wonderful place, and if you are ever there for the General Clinton Canoe Regatta, you simply must stop in and eat. Here is how I make them, and they come damn close to being as good as Rosa's.... I take a one pound frozen bread dough and let it thaw out. Then I section it into 16 equal pieces. The easiest way is to break it in half, then those halves in half, and so on until you get 16. Melt a few tablespoons of butter in a boil and add some olive oil to make it a 50/50 mix of the two; give it a good stir to blend. On a plate, mix together garlic powder and garlic salt in a 50/50 blend as well. Next, roll the bread dough balls into 6 inch ropes. Drape in the butter and oil, then roll in the garlic. Next you tie them into a knot. Repeat this process with all of the rest of the dough, placing them on a lightly oiled baking sheet. Allow the knots to rest for about 15 minutes. Bake them at 400 degrees for about 12 minutes or until they start to turn golden. While they are baking, prepare a dish of butter and olive oil blend again and this time add some freshly minced garlic, some dried oregano and basil. After removing the golden knots from the oven, brush then with a bit of this mixture. Pop them back into the oven for 2 minutes. You can also sprinkle them with some grated Parmesan cheese if you want. Yield: 16 knots So gahhhhhhlicy and good. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2003 Report Share Posted March 25, 2003 Do the knots serve a purpose? Is it softer perhaps where the knots are because of more dough mass, or does it just boil down to the look of the bread? Perhaps a tradition. Cheers, Shawn ----Original Message Follows---- " Feral " <terebinthus [recipe] GaAAAAAAhLic Knots Tue, 25 Mar 2003 17:15:20 -0000 Back NY, where they have plenty wonderful pizza places run by families that still speak Italian, there is one such joint upstate in a small hamlet called Bainbridge. This town's main claim to fame is that it is where Joseph Smith (the guy who started the whole Mormon thing) was arrested for sorcery. Probably the reason he skeedattled out west to Utah. *lol* Anyhooo, Bainbridge also has Rosa's Restaurant/Pizzeria. You gotta get there early on fridays or else they run out of garlic knots, which they generously serve in baskets on every table with a food order. Wonderful place, and if you are ever there for the General Clinton Canoe Regatta, you simply must stop in and eat. Here is how I make them, and they come damn close to being as good as Rosa's.... I take a one pound frozen bread dough and let it thaw out. Then I section it into 16 equal pieces. The easiest way is to break it in half, then those halves in half, and so on until you get 16. Melt a few tablespoons of butter in a boil and add some olive oil to make it a 50/50 mix of the two; give it a good stir to blend. On a plate, mix together garlic powder and garlic salt in a 50/50 blend as well. Next, roll the bread dough balls into 6 inch ropes. Drape in the butter and oil, then roll in the garlic. Next you tie them into a knot. Repeat this process with all of the rest of the dough, placing them on a lightly oiled baking sheet. Allow the knots to rest for about 15 minutes. Bake them at 400 degrees for about 12 minutes or until they start to turn golden. While they are baking, prepare a dish of butter and olive oil blend again and this time add some freshly minced garlic, some dried oregano and basil. After removing the golden knots from the oven, brush then with a bit of this mixture. Pop them back into the oven for 2 minutes. You can also sprinkle them with some grated Parmesan cheese if you want. Yield: 16 knots So gahhhhhhlicy and good. _______________ The new MSN 8: advanced junk mail protection and 2 months FREE* http://join.msn.com/?page=features/junkmail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2003 Report Share Posted March 25, 2003 I don't know why they chose to make bread knots. They are nice looking, and do manage to stay soft where the knot is; maybe it was just a cool shape and they were looking for a signature item. They were the first place I ever saw them, and as their popularity grew, other area pizza joints started to make knots... but never quite as yummy as Rosa's, IMO. One thing I like about the knotting process is that it seems to work the flavor of the garlic into the dough. I also just enjoy playing like a kid with playdough. ~ feral ~ Philosophy is the art of living. ~ Plutarch ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~> , " _- matrixenos -_ " < matrixenos@h...> wrote: > Do the knots serve a purpose? Is it softer perhaps where the knots are > because of more dough mass, or does it just boil down to the look of the > bread? Perhaps a tradition. > > Cheers, > Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2003 Report Share Posted March 25, 2003 Sorry PT, one more ? I picture one end of the dough curling around itself to make a whole and then weaving that end through the whole and pulling the ends to make tight...so there are two nub ends and a knot in the middle. LOL please humor me. I've been curious ever since the post. S. ----Original Message Follows---- " Feral " <terebinthus Re: [recipe] GaAAAAAAhLic Knots Tue, 25 Mar 2003 22:26:04 -0000 I don't know why they chose to make bread knots. They are nice looking, and do manage to stay soft where the knot is; maybe it was just a cool shape and they were looking for a signature item. They were the first place I ever saw them, and as their popularity grew, other area pizza joints started to make knots... but never quite as yummy as Rosa's, IMO. One thing I like about the knotting process is that it seems to work the flavor of the garlic into the dough. I also just enjoy playing like a kid with playdough. ~ feral ~ Philosophy is the art of living. ~ Plutarch ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~> , " _- matrixenos -_ " < matrixenos@h...> wrote: > Do the knots serve a purpose? Is it softer perhaps where the knots are > because of more dough mass, or does it just boil down to the look of the > bread? Perhaps a tradition. > > Cheers, > Shawn _______________ MSN 8 with e-mail virus protection service: 2 months FREE* http://join.msn.com/?page=features/virus Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2003 Report Share Posted March 25, 2003 This might help - pictures of knots being made: http://www.angelfire.com/hi4/PamsPlace7/bread/crackedpep.html It isn't brilliant, but it is the best I can find. Lee-Gwen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2003 Report Share Posted March 26, 2003 Hi thank you Lee-Gwen. I need my visuals. I also found a good web-page that might go well in our links section. It illustrates all kinds of shapes and knots and braids and such with dough. Here it is... http://www.breadmachinedigest.com/rolls_buns_and_other_dough_shapes.html It shows anything from pretzels to bagels to crescent rolls and much more. Happy Hump day to all. Cheers, Shawn ----Original Message Follows---- " Lady Sappho " <ladysappho RE: Re: [recipe] GaAAAAAAhLic Knots Wed, 26 Mar 2003 16:22:36 +1100 This might help - pictures of knots being made: http://www.angelfire.com/hi4/PamsPlace7/bread/crackedpep.html It isn't brilliant, but it is the best I can find. Lee-Gwen _______________ Protect your PC - get McAfee.com VirusScan Online http://clinic.mcafee.com/clinic/ibuy/campaign.asp?cid=3963 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2003 Report Share Posted March 26, 2003 That is exactly right. The knot is very basic and simple, like the first step in tying your shoes.... one end under, over, through. You needn't pull tight though. Loose and relaxed dough makes a happier bread. ~ PT ~ Technical skill is mastery of complexity. Creativity is mastery of simplicity. ~ E Christopher Zeeman (1925-) ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~> , " _- matrixenos -_ " < matrixenos@h...> wrote: > Sorry PT, one more ? I picture one end of the dough curling around itself > to make a whole and then weaving that end through the whole and pulling the > ends to make tight...so there are two nub ends and a knot in the middle. > LOL please humor me. I've been curious ever since the post. > > S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2003 Report Share Posted March 26, 2003 Oh, that is a good site. Definitely a good one for the files. Lee-Gwen Quote Link to comment Share on other sites More sharing options...
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