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Rosemary Olive Oil Knots – My Take

21 Nov

I love to bake because its fun and relaxing, and because baking,to me,is all about sharing something special with family and friends– Nick Malgieri, The Modern Baker

My dad requested for the Rosemary Olive Oil Knots again. He said it tasted unique, and my mom seemed to love it too. Last week when I first made it, it seemed a lil chewy for me – though it did have that compelling taste that draws you back to these rolls. But then again, it could be a cultural thing…am a Malayalee you see, and like most Malayalees, I like my bread soft – really soft – like a Milk Bread.

Rosemary Olive Oil Knots
Was wondering if potato water would solve the problem, so I instantly popped the question on Roses’ forum,

where you get expert advice on Cake, cookies, pie and Bread related queries… ‘Potato water may not alone suffice’,came the prompt revert, try adding boiled potatoes as well. That did it! My chewy bread problem was solved.

Please bear in mind it is a lean dough and therefore does not have a custardy soft crumb, but is soft enough. It has a firm crust and paired great with some Garlic paste a friend sent across… tastes great with Cheese too.

The recipe is from Nick Malgieri’s book, The Modern Baker, pg no.88

Ingredients (reprinted with permission) - Rosemary Olive Oil Knots:

3 1/2 cups all purpose Flour (spoon flour into a dry measure cup and level)

2 tsp salt (had some Garlic salt on hand so i used that)

2 1/2 tsp active dry yeast

1 1/2 cup warm water, abt 110°F, 45°C

3 Tbsp Olive Oil

For the Filling

1/2 cup pitted Olives, cut into 1/4 inch pieces

3 Tbsp chopped Rosemary leaves (had only dried Parsley, so I used that)

1 Tbsp Olive Oil

1/2 tsp freshly ground black pepper

1 cookie sheet or jelly roll pan lined with parchment or foil

Rosemary Olive Oil Knots

Preparation – Rosemary Olive Oil Knots

Combine salt and flour in the bowl of a food processor fitted with a metal blade. Pulse several times to mix. Or you can do it by hand which is how I did it.

Whisk the yeast into the water and whisk in the oil. Pour the liquid into the processor bowl and pulse until the dough forms a ball.Let rest for 10 minutes and then let the machine run continuously for 15 seconds.

Invert the food processor bowl over a lightly floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the surface.

Fold the dough over itself several times with the help of a bench scraper. Turn the dough into an oiled bowl and turn the dough over so that the top is oiled. Cover the bowl and let the dough rise until it has doubled in bulk, 1 hr.

Scrape the dough to a floured work surface and lightly flour the top of the dough.

Pat the dough into a 10 inch (25 cm)square. Fold the dough into thirds and slide both hands under it, palms up and flat, and lift it to a floured cookie sheet. Unfold the dough, even out the shape, refrigerate until it firms up, abt 1 hr.

While the dough is chilling prepare the filling: Place the olives, Rosemary, Oil and pepper in a small bowl and stir to combine.

When the dough is firm, remove it from the refrigerator,leaving it on the pan or cutting board.

Evenly distribute filling on the bottom half of the dough. Fold the top half of the dough down over the filling w/o pulling onto it or stretching it, and press well with the palm of your hands to adhere.

Cut the dough into 12 equal strips,each about 2 cm wide and 5 inches long. Set the prepared pan next to the dough. One at a time, loosely knot the strips of dough, letting one end of the strip protrude slightly at the top and arranging the other end under the roll.

Transfer them to the prepared pan, leaving room for expansion.

Cover the pan with a towel and let the rolls rise until they have doubled in size, abt 1 hr.

About 20 minutes before the rolls are completely risen, set a rack in the middle of the oven and pre-heat to 400°F or 200°C.

Bake the rolls until they are well risen,deep golden and firm to the touch, about 30 minutes.Slide the rolls on parchment paper onto a rack to cool.

Storage: 

Keep the rolls loosely covered with plastic wrap on the day they are baked. Bag and freeze for longer storage. Defrost and reheat at 350°F (180°C) for 5-6 minutes, and cool before serving.

You may also steam them and use the next day.

There are different kinds of egg washes you may use on your bread to get the desired effect, do check the  Roses’ blog for the glazes for bread thread, they are awesome hints to help you achieve the right kinda crust.

Rosemary Olive Oil Knots

Benchnotes:

This dough has a high level of hydration which may be a challenge if you are baking bread for the first time. Make sure you put the dough in the fridge after the first rise and in between shaping it into rolls or knots. Also do oil your hands before shaping so you can shape them easily.

I weighed my dough pieces,70 grams each,and found them to be a good size when I served them.

I used a whole boiled potato and mixed it with the flour and used warm potato water to the yeast.

Hope you enjoy the Rosemary Olive Oil Knots! Thanks for stopping by…

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Posted by on November 21, 2012 in Uncategorized

 

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