I made garlic knots to go with broccoli cheddar soup tonight — it’s just a basic dough like pizza crust (I made a half recipe — ~2 cups of flour). After the first rise, I cut the dough into eight pieces and rolled them out into long strands. Anya tied the knots, then we let them sit and rise for half an hour or so. Basted the knots with garlic butter before and after baking them at 400F for about 15 minutes.
There’s been a run on yeast. Well, there’s been a run on a lot of things. But most things have viable alternatives. No broccoli, get some carrots. No tomato sauce, get diced tomatoes and use a blender. While there are unleavened breads, and breads leavened with baking soda … it’s not yeast bread. I’ve found some recipes using brewing yeast for bread, but I wanted to see how little baking yeast would make bread. Last night’s pizza dough used a quarter teaspoon of yeast. I took a cup of warm water, added about a tablespoon of sugar, and a quarter teaspoon of yeast. That sat until there was activity. Mixed together three cups of whole wheat flour, one cup of white flour, a few tablespoons of vital wheat gluten, and a teaspoon of salt. Added the water/yeast, then added enough water to make a dough. The dough sat overnight to rise. I gently deflated it in the morning, then left it to raise again. Gently deflated it around lunch time, and left it alone until dinner time. Very good crust — great flavor, nice crunchy crust to it. And beautifully leavened.
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons Northwoods seasoning
- 1 cup buttermilk (or put 1 tablespoon of vinegar in measuring cup & fill to 1 cup with milk)
- 1/2 cup unsalted butter, melted
- 1 1/2 cups shredded sharp cheddar cheese
- Optional add-ins like diced scallions, sautéed onions, diced spicy peppers
- Preheat oven to 450 degrees F.
- Mix dry ingredients together in a bowl.
- Combine buttermilk and melted butter, mix well.
- Pour milk/butter into dry ingredients and stir to form a sticky dough.
- Gently stir in cheddar cheese and any optional add-ins
- Divide into sixteen equal pieces, roll and flatten to form biscuit
- Bake for 15-18 minutes, until golden brown and puffy.