I am a big fan of the Magnolia Table cookbook. The recipes that Joanna Gaines shares are delicious, easy to make and surely, kid friendly. Her first cookbook made Sour cream Chicken Enchiladas our new favorite and I now almost always have canned enchilada sauce and diced chilis in the pantry. Biscuits and gravy, After- school Banana Bread, Sausage and Kale Soup, Brussels Sprouts, Scalloped Potatoes, Corn Spoon Bread, Fatayar…we loved going through the book and finding new dishes to try. I never served brussels sprouts before this and my son said he loves it! I am happy to serve different dishes and making it with easily accessible ingredients really helped.
A couple of weeks ago, I got my new cookbook from Target, Magnolia Table Volume 2. Although I miss the narratives before every recipe that volume 1 had, this new cookbook is still more than worth it’s price. It is beautiful, with photos and recipes that are easily made.
This is the first recipe my son chose after I asked him if he wanted the dinner rolls or these garlic knots. Of course, I make the dough in my Thermomix to help speed up the process. As always, it is absolutely delicious!
Bread:
3/4 cups warm water
1 teaspoon sugar
2 1/4 teaspoons instant yeast
2 1/4 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
Garlic butter:
5 tablespoons butter
2 teaspoons garlic
2 tablespoons minced parsley
1/2 teaspoon salt
1. To make the dough: In a small bowl, combine the warm water, sugar, and yeast. Let sit around 5 minutes.
2. In a stand mixer fitted with the dough hook, combine bread flour and salt. Add the yeast mixture and 1 tablespoon of the olive oil and mix on low speed for about 5 minutes, until dough pulls away from the bowl.
3. Shape the dough into a ball. Place in a bowl well coated with olive oil and cover with plastic wrap. Let rise in a warm spot until doubled, 1-2 hours.
4. Spray a baking sheet with nonstick spray or line with parchment.
5. Uncover the bowl and punch down the dough to release the air. Turn out onto a surface sprinkled with flour. Weigh the dough and divide the number by 16. Roll each into a rope 6-7 inches long. Tie into a knot and place on prepared pan. Repeat with remaining dough to make 16 knots, leaving 2 inches between the knots.
6. Brush with the remaining 1 tablespoon olive oil and cover with plastic wrap or damp towel. Let rise until doubled, about 1 hour.,
7. Preheat oven to 400F. Transfer the pan to the oven and bake until the knots are golden brown, 12-15 minutes.
8. Garlic Topping: In a small saucepan, melt the butter and add the garlic. Heat until garlic turn golden then remove from heat and stir in parsley and salt. Stir to combine. Brush on hot knots. Serve warm.
Perfect with pasta dishes, with pizza, with soup or on it’s own, this bread is delicious and very pretty.