Saturday, December 01, 2012

Sweet Potato Garlic Knots

  •  1 cup Warm Water
  • 1 envelope (7g Envelope) Active Dry Yeast
  • 2 Tablespoons Honey Or Agave Nectar
  • 2 Tablespoons Olive Oil,, Plus More To Oil The Bowl
  • ½ cups Sweet Potato Puree (fresh Or Canned)
  • 3-½ cups Unbleached Bread Flour
  • 1-½ teaspoon Coarse Kosher Salt
  • Minced Garlic And Olive Oil, To Brush On Baked Knots

Note: To make sweet potato puree, wash and peel sweet potato and cut into 1-inch squares. Place in a large pot and add enough water to cover. Bring to a boil over high heat and boil for 20-25 minutes or until soft. Remove from heat and drain into a colander and return to the pot. Mash and allow them to sit while you prepare your other ingredients.  I would try puree that had been roasted.
1. Pour warm water into a medium bowl and slowly whisk in yeast. Let sit for 10 minutes, then add honey, olive oil and mashed sweet potato. Whisk until thoroughly combined and smooth.
2. In a separate bowl, mix flour and salt. Slowly stir in wet ingredients and continue to stir until it becomes impossible to stir more. Then use your hands to continue mixing and slowly start kneading your dough, adding more flour to your hands to keep it from sticking.
3. Once you’ve created your dough ball, add olive oil to the bottom of your bowl and roll the dough ball in it until it is coated. Cover with Saran wrap or a damp towel and store in a dry place (I use my microwave) for two hours.
4. Around the last 15-minute mark, preheat your oven to 425 degrees. Divide your dough into pieces you can easily hold in your fist and roll them into long strips around 8 or 9-inches long. Don’t worry if they’re skinny, they’ll still get fat when they bake. Tie each into a knot, tuck the edges under each side, then place each on the pizza stone.
5. Bake until golden, around 10-15 minutes. Brush with minced garlic and olive oil immediately after removing from oven. Allow to cool 3-5 minutes.

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