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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy & Delicious Garlic Knots
 Categories: Appetizer, Vegetarian
      Yield: 8 Knots
 
  1 1/4 ts Active dry yeast
      1 tb Brown rice syrup;
           - can substitute with sugar
  2 1/2 c  Bread flour (360 g)
      2 ts Sea salt; divided
      3 tb Extra virgin olive oil;
           - divided
    1/4 c  Non-dairy milk
    1/2 c  Vegan butter
      2 ts Garlic; minced
    1/4 c  Vegan parmesan; grated
      1 tb Italian seasoning
      1 ts Garlic powder
      1 ts Onion powder
      1 pn Sugar
      2 tb Italian parsley; minced
 
  This Italian American classic takes leftover pizza dough and
  repurposes it into something garlicky, buttery, and tied in a knot!
  You'll love this vegan garlic knots recipe, as the bread is
  absolutely bursting with flavor.
  
  Add 1 cup of warm water (around 110?F to be technical) to the bowl
  of your stand mixer. If you're not using a stand mixer, a large bowl
  will suffice. To that bowl, add your yeast and brown rice syrup. When
  the mixture begins to foam (usually takes a few minutes), add the
  flour, 1 ts of salt, and 1 tb of extra virgin olive oil. Knead the
  dough on high for about 10 minutes if using your stand mixer. If
  kneading by hand, you should knead for at least 15 minutes, until the
  dough is relatively elastic and smooth.
  
  Shape your dough into a neat ball. Place your dough ball in a greased
  bowl covered with plastic wrap or a tight lid and let it rest for
  about 25 minutes. Then, place it in the refrigerator for
  approximately 24 hours. Your dough should double in size and be as
  smooth as a baby's bottom. If you'd like to cut the proof time to 8
  hours, use instant yeast.
  
  Once your dough has proofed overnight, remove the dough from your
  bowl and reshape it into a tidy ball. Then, weigh it. Why? Because
  you want nice, even garlic knots that will bake uniformly in your
  oven. If you want to eyeball it, go for it! My dough ball weighed in
  at roughly 600 grams, which meant that each individual knot should be
  about 75 grams each (600 / 8).Divide the dough ball into 8 equal
  pieces. Each piece should then be shaped into an 8" rope about the
  width of your thumb. Then, gently tie it into a knot. Place the knots
  in a pre-greased 9x13" casserole dish and cover with kitchen towel or
  plastic wrap. Do not use a different sized dish as this will affect
  how your dough rises. Let the knots proof for another hour, until
  they nearly double in size.
  
  At about 30 minutes into your second proof, preheat your oven to
  450?F. Then, prepare a quick vegan wash by whisking together
  non-dairy milk with 2 tb of extra virgin olive oil or vegan butter.
  After your garlic knots have finished their 2nd proof, gently but
  generously apply the wash onto the tops of your knots. Then, place
  them in the oven on the center rack and bake for about 20 minutes,
  until their tops are golden brown.
  
  While your garlic knots are baking, prepare your butter sauce: place
  your vegan butter, minced garlic, Italian seasoning, garlic powder,
  onion powder, and vegan parmesan into a small bowl. Then place it in
  the microwave until the butter has completely melted. Stir the
  contents together.
  
  Once your garlic knots are out of the oven, allow them to cool for
  about 5 minutes. Then, tear off each individual piece and place them
  in a large, preferably stainless steel bowl. Add the butter sauce,
  along with fresh parsley, a pinch of sugar, and a pinch of salt.
  Cover the top of the bowl with a lid or a large plate and toss until
  the buns are evenly coated. Serve and enjoy!
  
  Recipe by Joanne Molinaro
 
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