Our Weekly Bread: 13 of 36

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The garlic knots were a success. The kids wanted to make them again the following week. This time, my daughter insisted we make them into “croissants.” What you do is you get the dough split into several pieces. Then, you rub them into long “snakes.” As you twist the long, thin pieces, you bring them together into a circle. They look really good.

Dough

Our daughter shaping the dough into “croissants”

I wanted to at least provide a variation on the same theme. Therefore, I proposed we use bread flour instead of all-purpose flour. They came out delicious.

The crust got a bit more crunchy, but the inside was still fluffy. That’s a nice contrast to have in a pastry, of course.

Croissants

Our garlic “croissants”

This time, I chopped the garlic instead of crushing it. It made it easier to spread over the croissants.

I read that you can freeze the dough or the finished product. Here’s the thing: we eat this whole recipe in one sitting. What has leftovers to freeze? Maybe I should triple the recipe and then just freeze the dough. But we are not that kind of family. We make it, we eat it, no leftovers.


Our Weekly Bread: 12 of 36

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We made garlic knots today. It reminded me that I have completely neglected this baking project for the last few weeks. You see, our November was super busy. It was one of those months that goes by in a flash.

Garlic Knots

Garlic knots

These garlic knots are super easy to make. I got the recipe from Chef Ani. She is quickly becoming my favorite online chef. Continue reading »