Garlic Knots

Garlic Knots

I love fresh baked bread.  The warm aroma of baking bread and biting into steaming hot bread are one of life’s simple pleasures.  In my world the only thing that beats fresh baked bread is steaming hot garlic bread.  There was a time when I made bread from scratch, kneading it with my hands and waiting for it to rise.  It was an all day event.  These days I don’t have the time nor the inclination to make bread from scratch. I toyed with the idea of purchasing a bread machine, but decided it would be just one more kitchen appliance that would join the ice cream maker, air popper, and other small appliances that are stuffed in my kitchen cabinets.

Garlic KnotsThen I discovered Bridgeford Frozen Bread Dough.  We’ve been having fresh baked bread ever since without the kneading, proofing, and clean up!  The dough is meant to be baked either in loaves or as rolls, those are the 2 types I’ve found in my grocer’s freezer.  Of course I’ve been experimenting with variations and one of our favorites are Garlic Knots.

I’ve seen versions of garlic knots online that use refrigerated crescent dough, they’re good too, but in my opinion not as good as the Garlic Knots made with the frozen dough.  Granted those are a bit easier to make, you just pop the can open, tie into knots, brush with garlic butter, bake, and done.  The frozen version takes a bit longer, but at least you don’t have to knead the dough!

Really the major difference is time.  Frozen dough needs to thaw and rise, but the extra time is so worth it!  I usually thaw the dough in the fridge overnight, just keep it covered so that it doesn’t dry out and form a crust.  The dried crust makes the final product have some hard spots.  Anyway here’s my recipe, it will make 18 large knots!

To make clean up simple I thaw and let the dough rise on a parchment covered baking sheet.  I cover the baking sheets with parchment paper for baking as well.


Ingredients:

2 loaves Bridgeford Frozen bread dough, thawed

3/4 stick butter

1 Tbls. minced garlic

1/4 cup fresh parsley, finely chopped

 

Directions:

  1. Garlic Knots Thaw dough overnight in the fridge or on the counter away from drafts.  Cover the dough so it doesn’t dry up.[spacer height=”20px” id=”2″]

 

 

 

 

Garlic Knots2.   Let dough rise about 3-4 hours covered on a counter away from drafts.[spacer height=”20px” id=”2″]

 

 

 

 

 

 

Garlic Knots3.  With a sharp knife cut dough into 9 strips per loaf.[spacer height=”20px” id=”2″]

 

 

 

 

4.  Tie each strip into a knot and place on your baking sheet. Here’s a quick video I made to show you how to make the knots.

5.  Let Knots rest covered and away from drafts for 45 minutes to 1 hour.

6.  Pre-heat oven to 400 degrees.

7.  Melt butter and stir in garlic and parsley.

8.  Generously brush each knot with butter mixture.

9.  Bake for 10 minutes.

10.  Remove from oven and serve hot.

Here’s a short video I made to show you how to tie the dough strip into a knot.

 


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Garlic Knots
Garlic Knots
Print Recipe
Warm, garlicy, and buttery bread served fresh from your oven. Yum!
Servings Prep Time
18 Knots 30 Minutes
Cook Time Passive Time
10 Minutes 6 Hours
Servings Prep Time
18 Knots 30 Minutes
Cook Time Passive Time
10 Minutes 6 Hours
Garlic Knots
Garlic Knots
Print Recipe
Warm, garlicy, and buttery bread served fresh from your oven. Yum!
Servings Prep Time
18 Knots 30 Minutes
Cook Time Passive Time
10 Minutes 6 Hours
Servings Prep Time
18 Knots 30 Minutes
Cook Time Passive Time
10 Minutes 6 Hours
Ingredients
Servings: Knots
Instructions
  1. Thaw dough overnight in the fridge or on the counter away from drafts. Cover the dough so it doesn't dry up.
  2. Let dough rise about 3-4 hours covered on a counter away from drafts.
    Garlic Knots
  3. With a sharp knife cut dough into 9 strips per loaf.
    Garlic Knots
  4. With a sharp knife cut dough into 9 strips per loaf.
  5. Tie each strip into a knot and place on your baking sheet.
  6. Let Knots rest covered and away from drafts for 45 minutes to 1 hour.
  7. Pre-heat oven to 400 degrees.
  8. Melt butter and stir in garlic and parsley.
  9. Generously brush each knot with butter mixture.
  10. Bake for 10 minutes.
  11. Remove from oven and serve hot.
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Stromboli – Chicken/Spinach/Broccoli

Stromboli – Chicken/Spinach/Broccoli

I’m always looking for recipes that will entice my 6 year old grandson to eat more veggies, the kid won’t touch anything green!  This Chicken/Spinach/Broccoli Stromboli was a hit.  It’s really easy to prepare, served with marinara sauce for dipping it makes a filling meal.  It’s become a family favorite and I make it quite often.  Left overs can be heated up for a quick snack or lunch the next day.

Stromboli

Ingredients:

1 loaf Bridgeford Frozen White Bread Loaf

2 Boneless Skinless Chicken Breasts cubed

1/2 cup Italian Dressing

1 9oz. package frozen chopped spinach

1 10oz. package frozen broccoli with cheddar cheese sauce

1/2 cup shredded mozzarella cheese

Olive Oil

Garlic Powder

Place one loaf of frozen dough on a baking sheet that is lightly oiled with olive oil.  Let thaw and rise, about 5 hours.

Marinate cubed chicken in Italian dressing.  I place it all in a ziploc bag and refrigerate for at least 2 hours. You can marinate chicken longer, but not more than overnight.

Saute chicken in a small amount of olive oil until fully cooked

Add thawed and drained chopped spinach and stir until combined with chicken

Add thawed broccoli and stir until combined

Cook for another 5 minutes stirring constantly so cheese doesn’t burn

Place chicken mixture in large bowl

Add mozzarella cheese – stir well
Roll out dough on lightly floured surface.  Roll into a rectangle shape about 9″x13″ about 1/4″ – 1/2″ thick.

Move rolled dough onto an oiled baking sheet

Arrange chicken mixture down the center of the dough lengthwise

Fold short ends over the chicken mixture

Fold long sides over the short ends and the chicken mixture creating a log shape

Pinch seams together to seal

Spray or brush with olive oil on the top and sides

Sprinkle garlic salt over the top

Bake in 400 degree oven 20-25 minutes or until golden brown

Slice and serve warm with heated marinara sauce for dipping

Stromboli
Print Recipe
An easy version of this Italian favorite, Stromboli. It's really just bread stuffed with meat, veggies, and cheese. Great for meals and snacks.
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Stromboli
Print Recipe
An easy version of this Italian favorite, Stromboli. It's really just bread stuffed with meat, veggies, and cheese. Great for meals and snacks.
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Ingredients
Servings: People
Instructions
  1. Place one loaf of frozen dough on a baking sheet that is lightly oiled with olive oil. Let thaw and rise, about 5 hours.
  2. Marinate cubed chicken in Italian dressing. I place it all in a ziploc bag and refrigerate for at least 2 hours. You can marinate chicken longer, but not more than overnight.
  3. Saute chicken in a small amount of olive oil until fully cooked
  4. Add thawed and drained chopped spinach and stir until combined with chicken
  5. Add thawed broccoli and stir until combined
  6. Cook for another 5 minutes stirring constantly so cheese doesn't burn
  7. Place chicken mixture in large bowl
  8. Add mozzarella cheese - stir well, set aside
  9. Roll out dough on lightly floured surface. Roll into a rectangle shape about 9"x13" about 1/4" - 1/2" thick.
  10. Move rolled dough onto an oiled baking sheet
  11. Arrange chicken mixture down the center of the dough lengthwise
  12. Fold short ends over the chicken mixture
  13. Fold long sides over the short ends and the chicken mixture creating a log shape
  14. Pinch seams together to seal
  15. Spray or brush with olive oil on the top and sides
  16. Sprinkle garlic salt over the top
  17. Bake in 400 degree oven 20-25 minutes or until golden brown
  18. Slice and serve warm with heated marinara sauce for dipping
Recipe Notes

For easier cleaning you can line baking sheet with parchment paper.

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