Whenever I don't know how to do something, I research. This time, I googled 'basic italian bread recipes.' The first one was an Emeril. The second was an allrecipes.com. And I saw something that said garlic knots. The measurements were all pretty much the same; a few differences : sugar in one; cake yeast instead of packaged yeast; specific type of flour, etc. . .
Two things I always keep in my cupboard are packages of active dry yeast and flour - though I keep that in the freezer. So, I pulled out 2 packages of the yeast and one bag of flour. (The packages usually come in groups of three, and the flour is a 2 pound bag, which yields a touch over 6 cups) Then, a big bowl. I emptied the yeast into the bowl. Added 2 cups of lukewarm water (about the temperature that you'd make a baby bottle). Let it sit for about 5 minutes. Then, add the bag of flour. (it's easier than actually measuring it out).
You can use a fork or a whisk to start mixing it all together, but it won't hurt it all to sit for a little bit while you chop extremely fine about half of a bulb of garlic and then sautee it, to soften the sharpness. Then add the garlic to the mixture. Next, add a tablespoon of salt and a tablespoon of sugar. And add oregano, basil, parsely and dill (your basic italian spices). Mix it all together.
It's hard to describe what you're looking for if you've never made a dough of any sort, but you want it to be a uniform consistency, able to stick together yet not sticky. Once you've got it together like that, then start kneading it. For those of you with cats, its very similar to what they do with their claws on your
In that time, the dough should double in size. The next thing to do is 'punch it down.' Basically, deflate it. Knead it again for a few minutes. Get it rolled into a loaf form and let it rise again - covered - for a little while, though for less time this time. About 15 to 30 minutes. The dough should almost double in size again. Set the oven to 425 degrees. Uncover the dough and bake for 30 to 45 minutes, until the crust is a pretty golden brown.
And, like most of my recipes, my love life is starting from scratch. Again. Haven't heard from serial texter in a few days, though I had already written him off. I need to go somewhere other than work to meet people, but right now, the funds are there to do that. So . . . I'm thinking it'll be a couple of weeks but then I'll be out.
I'll be cooking before that, though. so . . .
in any case . . .
slainte . . .
Mulu :>))
No comments:
Post a Comment