Soft Garlic Knots

Jesus said to them, “Watch and beware of the leaven of the Pharisees and Sadducees.” Matthew 16:6

Huh?

The kitchen is my "happy place," the first place I want to be after a stressful day at work. While many would love to be outside enjoying this weather, I'd rather open the window and let it come in and join me in the kitchen.

Recently, during a session of kitchen therapy, I thought about this verse from Matthew as I watched just two teaspoons of yeast go to work on a bowl full of flour. How powerful is this leaven that can move through a batch of garlic knots, doubling its size in only an hour. So how does this relate to the leaven of the Pharisees? In Matthew 16, Jesus was referring to the teaching of the Pharisees and, perhaps, alluding to the way that bad doctrine can spread.

While we don't have Pharisees and Saducees tempting us with bad doctrine today, there are all sorts of false doctrines attempting to creep into our churches and our lives. How do we battle these?

Well, here is another kitchen revelation. I recently discovered that salt kills the action of yeast. What did Jesus call us to be? Salt and light! So, let's fight the yeast of false doctrine by grounding ourselves in the Word of God and bringing salt to a world searching for truth.

Consider these things as you watch yeast work in your own batch of soft garlic knots!


Recipe adapted from annieseats.com
What you need:
For the dough:

• 3 cups bread flour (I have made with ap flour and had good results)
  
• 1 tbsp. sugar
• 2 tsp. yeast
• 1¼ tsp. salt
• 2 tbsp. olive oil
• ¼ cup milk
• 1 cup plus 2 tbsp. lukewarm water

For the glaze:

• 2 cloves garlic minced
  
• 3 tbsp. melted butter
• ½ tsp. Italian seasoning

What to do:

Add 2 tsp yeast to 1 cup please 2 tbsp warm water. Allow this to sit and become foamy while you gather the other ingredients.

In the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients.

Add the olive oil, milk and yeasty water. Mix until ingredients have formed a dough. Add more flour if dough is not pulling away from the sides and add more water if there is lots of loose flour still in the bottom of the bowl.

Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 10 equal pieces. Roll each piece into a 10-inch long rope (think about rolling playdough into a snake) and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center.

Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, mix the minced garlic with the melted butter and Italian seasoning.

Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.