Garlic Knots Without Yeast Food

EASY GARLIC KNOTS

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with a silicone liner or Silpat.
• In a large bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spoon until incorporated. Then use your dry hands and knead about 15 times. If it's too sticky you can add a little more flour. Roll into a ball.
• Divide the dough into 8 equal pieces then roll each piece into worm like strips, about 9 inches long.
• Tie each breadstick into a "knot-like" ball; place on the prepared baking sheet. Spray the top with olive oil.
• Bake on the top third of the oven until golden about 18 minutes. Let them cool 5 minutes.
• Meanwhile, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.
• Toss the knots in the skillet with the melted butter and garlic or use a brush to cover the knots with the garlic.
• If the knots are too dry, give them another mist of olive oil. Sprinkle with parmesan cheese and chopped parsley.

GARLIC KNOTS

Steps:

• Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
• Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
• Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
• Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
• Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

CINNAMON OR GARLIC BREADSTICKS NO YEAST REQUIRED

Steps:

• Preheat oven to 425 degrees. Place oil and butter or margarine in 9x13 pan and place in oven to melt.
• Stir dry ingredients together. Gradually add milk stirring till a dough forms and leaves the side of the bowl. Knead 5-6 times in the bowl. Place on floured countertop and roll into 9x13 rectangle. Lay dough into pre-heated pan on top of the butter and oil. Sprinkle with cinnamon and sugar OR garlic salt. Cut into strips. Bake at 425 for 20 minutes.