To say goodness would be the understatement of the day. But before I get to that, today on a whole had some of the best food I've had in a long time. Some of the deliciousness includes a three mushroom lasagna at lunch an then dinner was just the icing on the proverbial cake. One of the department's student groups was selling chili today, so I grabbed a cup of Pumpkin Pulled Pork Chili, and topped it off with pumpkin spiced sour cream. The chili was supposed to wait for the Garlic Knots, but it didn't last that long... I'm definitely getting that recipe. For dessert I made a banana bread from (neverhome)maker - I love, love, love their recipes. And last but not least, the rolls - which I had to physically stop myself from eating.
Ingredients:
1 cup warm water
1 tablespoon yeast
2 cups whole wheat flour
1-1/2 cups bread flour
Pinch of salt
1 can garbanzo beans, drained and rinsed
1/4 cup water
6 large (fresh) basil leaves, chopped
Directions
Mix the yeast into the warm water and let sit until bubbly. About 5 minutes.
Puree garbanzo beans with 1/4 cup water and the basil leaves.
Mix the water/yeast with 2/3 of the garbanzo puree and set aside.
In a large bowl, whisk together the flours and salt. Then make an indent in the middle and pour in the wet ingredients.
Mix together and then knead with your hands to form a smooth, elastic ball.
Cover bowl with lightly oiled plastic wrap and let rise in a warm spot for 2 hours.
Then divide ball into two -- pack one away and use the other one to make 12 dough-knots. Roll about 2 T of dough into a rope and form it into a knot and put on lightly greased pan.
Preheat your oven to 400-425 degrees F.
Bake for 12 to 15 minutes. Until golden.
For the garlic topping, combine 1 tablespoon minced garlic with 3 tablespoons olive oil. You can also add in some Parmesan cheese, a pinch of salt and pepper. Put in a good sized bowl and once knots are out of the oven, toss them in the bowl to coat evenly.
It's probably a good thing to only make half the dough at a time!!