Garlic Knots

Do you like the new layout? I'm trying out something new and I think I like it. I also need a blog header and since Casey has decided that he wants to learn Photoshop better, I'm giving him the task of designing my blog header. I get a header and he learns something new, we all win!

Now back to the recipe. I tried my hand at homemade pasta sauce and meatballs this week and it was interesting. It was good, but when you make pasta sauce out of whole tomatoes and crushed tomatoes your sauce tastes surprisingly tomatoey (weird huh?). I didn't like the sauce as a spaghetti sauce, but I think it would make a very good pizza sauce. When I find a pasta sauce that I really love I'll be sure to post the recipe. I did need a side for the spaghetti and meatballs so I took a chance at making garlic knots. They were so good! Casey absolutely loved them and he is actually eating a leftover one on the couch right now. They make a great side to any italian dish.

(Source: Amber's Delectable Delights adapted from King Arthur Flour)
Servings: 8 large rolls

Dough
3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1-1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water
Glaze
2-4 cloves peeled, garlic
2 tablespoons melted butter
1/4 teaspoon Pizza Seasoning or Italian seasoning, optional

1. For the dough - In the bowl of a stand mixer combine the dry ingredients together then add the olive oil, milk and water. Using the paddle attachment or dough hook, mix and knead to form smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it’s doubled in bulk.

2. Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot (if you click on Amber's link above, she has great pictures to show you how to tie the dough into knots). Place the knots on a lightly greased or parchment lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.

3. To make glaze - Unpeel garlic cloves. Chop the garlic in a food processor (or you can use a garlic press), with the melted butter.

4. To bake - Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned butter. (You can reheat the butter briefly in the microwave, if it’s solidified).

Grandma's Hard Rolls

I recently went through a lot of my grandma's recipes and transferred them over to my own recipe box so that I wouldn't have to call everytime I wanted to make something of hers. I remember her making these rolls when I was little. They were little oval rolls of heaven. That might be a little dramatic, but I really do like these rolls. I feel like she used to always make these with italian dishes and they complimented really well. When I decided to make this recipe for the first time I decided that instead of making 24 rolls like the recipe called for, I would make a dozen and turn them into big fluffy rolls. We made these into meatball sandwiches and they were sooooo good.

The instructions aren't very specific because this recipe was passed down and I'm sure was written down from memory. I'm no expert roll maker, but I haven't made a mistake with these rolls yet so they seem pretty foolproof.


(Source: Grandma)
Servings: 24 rolls (or you can make 12 big ones like I made)

4 c. unbleached flour
2/3 tsp. salt
2/3 c. sugar
1 1/2 c. of warm water
2 pkgs of dry yeast
2 eggs
Vegetable oil

Add yeast to water and let set until you see the yeast start to work and then add the two eggs. Combine dry ingredients. Pour yeast mixture into dry ingredients and mix well. Knead dough. Coat bowl and ball of dough with vegetable oil. Cover bowl and let dough rise until it reaches the top of the bowl.

Divide dough in half by squeezing in the center to get two balls. Divide those two balls in half to get 4. Divide those 4 to get 8. Divide those 8 into 1/3 to get 24. Shape these into oval rolls and place on greased baking sheet to rise again. When dough has risen bake at 450 degrees until tops are brown.

Since I was slaving away at bread, I made meatballs the lazy way. I bought a bag of frozen meatballs and added a couple of jars of Prego. I topped the meatballs with provolone and banana peppers. These rolls aren't meant to be subs, so they're very messy to eat with meatballs, but it's worth it and I make them with meatballs everytime =)

Easy Cheesy Beer Bread

I've seen this recipe floating around and I've been looking for a good opportunity to make it. I recently got the chance to take it to dinner at a friend's house and everyone really enjoyed it! It was sooo easy to make and I know we'll make it again. I got this recipe from Katie over at Good Things Catered.

(Source: Good Things Catered)

2 c. all purpose flour
1 c. whole wheat flour
1/3 c. packed brown sugar
4 1/2 tsp baking powder
1 tsp salt
1 tsp garlic powder
1 c. shredded sharp cheddar
12 oz. bottle of lager or stout (I used Sam Adams Oktoberfest)
2 Tbsp butter, melted

Preheat oven to 350 degrees and prepare loaf pan for baking.

In large bowl, combine flours, sugar, baking powder, salt, and garlic powder. Whisk to combine well. Add cheese and whisk to combine. Slowly add beer to dry ingredients and stir lightly until combined. Knead dough lightly until it just comes together.

Place into prepared loaf pan and pour melted butter over top. Place in oven to bake for 55-60 minutes, or until toothpick inserted into center of loaf comes out clean.