Tuesday, February 21, 2012

Spaghetti w/Meat Sauce & Garlic Knots

          I used about 2 handfulls of spaghetti and I broke the noodles in half before cooking them in a pot of boiling water for about 7 min. If the noodles are broken in half they are easier to eat and make less of a mess when covered in sauce. :)

          The sauce was too simple. This was from a plastic container of Chunky Ragu~Garden Combination. I chunked up some of the leftover meatloaf from last night and threw it in a pot with the sauce and heated it up. :) I would like to learn to make homade sauce in the future, but that's not something I want to try on my own at the moment.


Flour your work surface, take dough out of mixing bowl after it has rizen and cut it in small pieces like this.

Then take each piece and roll it into a long, somewhat skinny, log shape.

"Knot" the dough logs and place on an ungreased cookie sheet.

Recipe for Garlic Knots. (French Variation Bread)

*For one pound of dough*
3/4 cup + 2 Tbsp. Hot Water (80degrees F.)
1 Tbsp. Sugar
1 tsp. Salt
2 and 1/4 cups Bread Flour
1 and 1/4 tsp. Active Dry Yeast

Set oven to 350 degrees F.

Attach bread hook to your Kitchen Aid mixer. Put water and yeast into mixer. Add sugar and salt. Turn mixer on. don't go over setting number 2. Slowly add flour untill it is all mixed in and starts to form a ball of dough. Once all the mixture is off the sides of the bowl let the dough rise for about 30-45 min.

Once dough has risen, flour your work surface. Take dough out and roll around on the flour covered surface until the tackyness goes away. Cut dough in strips and then cut the strips in half. Take the pieces and roll then into long log shapes. Knot the dough and place on an ungreased cookie sheet. Bake for 15-20 min. Or untill golden brown. Take out of the oven and brush garlic butter on the top of each roll. Serve imediately. Enjoy!!


No comments:

Post a Comment