Garlic, Herb, and Cheese Knots
Dough/Pizza Dough Cycle
Delay Start Timer - No
Ingredients 2 lbs. Dough – 16 rolls 1
1
⁄
2
lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls
Garlic, chopped 2 cloves 2 cloves 2 cloves
Italian herb seasoning blend 2 teaspoons 2 teaspoons 2 teaspoons
Water 1
1
⁄3 cups 1 cup
3
⁄4 cup
Olive oil, divided 2 tablespoons + 1 tablespoon 1
1
⁄2 tablespoons + 1 tablespoon 1 tablespoon + 1 teaspoon
Salt 1
1
⁄4 teaspoons 1 teaspoon
3
⁄4 teaspoon
Bread flour 4 cups 3 cups 2
1
⁄4 cups
Dry powdered milk
1
⁄3 cup
1
⁄4 cup 2 tablespoons
Potato flakes
1
⁄4 cup 2 tablespoons 1
1
⁄2 tablespoons
Asiago cheese, grated 2 ounces 1
1
⁄2 ounce 1 ounce
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons 2 teaspoons 1
3
⁄4 teaspoons
In a small bowl combine the chopped garlic, Italian herbs, and 1 tablespoon of olive oil and mix well. Cover with plastic and reserve.
Place the remaining ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart
™
Convection Bread
Maker. Press Menu and select the Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise.
When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Preheat oven to 350°F. Divide the dough into the number of
pieces that the recipe size indicates. Roll each into a 10-inch rope and shape into a knot. Place on parchment-lined baking sheet, cover lightly with plastic wrap
and allow to rest for approximately 30 minutes. Bake in preheated oven for 15 to 18 minutes until lightly browned. Brush hot knots lightly with reserved
herb/olive oil mixture; let cool 5 to 10 minutes before serving.
Nutritional information per roll:
Calories 213 (22% from fat) • carb. 35g • pro. 6g • fat 5g • sat. fat 1g • chol. 5mg • sod. 312mg • calc. 78mg • fiber 1g
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