Common Cuisine |

I recently discovered how much simpler it is to make bread when you make the dough in your bread machine. My machine has me place in all the dry ingredients, then the liquids, and the yeast goes in a handy little spot on the lid. Place the ingredients in the order listed for your machine, and it should still turn out okay.

This recipe takes some waiting, but not a lot of work. Five minutes to measure ingredients into the bread machine, fifteen to work the risen dough into knots, one just before baking to brush on egg wash.

• 3 ½ C bread flour
• 1 ½ tsp sea salt
• 2 tsp sugar
• 1 T olive oil
• 1 ¼ C cold water
• 1 ½ tsp active dry yeast (or 2/3 envelope)
• 1 whole head garlic
• 1 T olive oil
• pinch of sea salt
• extra flour for dusting
• 1 egg, beaten with a pinch of salt, to glaze

In bread machine, layer flour, salt, sugar, 1 Tbsp oil, water, and yeast, in the order recommended by your manufacturer. Set machine to dough mode, and set aside to do its job, about 2 ½ hours.

Meanwhile, preheat oven to 375. Peel outer layers from garlic head, leaving at least one layer around the outer cloves. Wrap entire head in foil and place in oven for about 30 minutes until cloves become soft. Allow to cool.

Pull cloves off the head of garlic, and squeeze the garlic mash into a small bowl. Stir with 1 Tbsp oil until it becomes a paste.

Prepare two baking trays by spraying the bottom of each.

When dough has doubled in size, pull it out of the machine onto a floured surface. Punch down and knead a few times. Divide into twelve pieces. Roll each piece into an 8 inch log. Flatten and spread each piece with garlic paste, then tie it into a knot and set on the baking tray.

Spray a piece of plastic wrap with cooking spray, then cover the first baking tray. Repeat with second tray. Allow to rise at normal room temperature for another 45 minutes.

Preheat oven to 425. Bake for 15 minutes until knots are golden brown and sound hollow when tapped on the bottom. Cool on a wire rack.

Makes 12.