Homemade bread can be detailed, time consuming, and well- just fun to make. This recipe brings together two companies that I adore- Red Star Yeast to make the bread, and Tuttorosso Tomatoes to provide another level of flavor to the bread recipe. The dough is light, fluffy, and full of tomato, basil, and red pepper flakes with each bite. The best part of any garlic knot is the garlic butter of course. There is garlic butter brushed on before baking the knots, and garlic butter brushed on once they are baked. So many flavors hitting your palette all at one time, it may bring on a happy dance, so be ready. Who wants a couple Tomato Basil Garlic Knots with their meal tonight?
Now, this post does not only share the beauties of Tomato Basil Garlic Knots, it also shares a fun giveaway. Thanks to Tuttorosso Tomatoes we are giving away a delicious cookbook to one lucky winner, plus a few coupons for Tuttorosso Tomato products. The “Inspiralized” cookbook by Ali Maffucci is in the top 5 for Amazon’s Best Sellers, and has a five star rating- each recipe is fresh, full of vegetable love, and shares unique flavor combinations. My Tomato Basil Garlic Knots would be a perfect side option to many of the recipes in the cookbook…BONUS!
So let’s get these Tomato Basil Garlic Knots made, and ready for dinner. Here are a few photos that share the process in more detail, and the fun I had making them. After I share the photos, the recipe, don’t forget to enter the giveaway at the end of the post. Looking at this Inspiralized cookbook cover has me craving fresh tomatoes from a farmers market…YUM!
The dough is not hard to make, I promise! My recipe is adapted from the basic pizza dough recipe on Red Star Yeast.
You can roll out the dough and cut into strips, or just take a piece off the dough and roll it out with your hands. Then you make two knots in the dough, tucking the ends under the knot.
The knot does not have to be perfect, what knot is ever perfect?
Once they are all knotted up and happy, let them rise for another 30 minutes.
They will double in size and are then ready to be baked.
Here are the pretty knots once they are baked for about 15-20 minutes, depending your oven.
In small sauce pot, warm water to 120 - 130 degrees F.
In measuring cup, add water, olive oil, and yeast, and let sit for 2-3 minutes.
In stand mixer, add 2 cups flour, salt, liquid ingredients, tomato paste, basil, and red pepper flakes. With paddle attachment, mix ingredients for 4 minutes on medium high. With bread hook attachment, add 3/4 cup flour, knead for 5-7 minutes. It the dough seems to sticky and sticking to your fingers, add remaining 1/4 cup flour, and knead for another 1-2 minutes until mixed well.
The dough should be soft, elastic, and smooth. In medium bowl, add 1 tablespoon olive oil, and cover all sides of dough, cover with a damp towel, let sit in warm location to rise for 1-2 hours.
Once dough has doubled in size, flour surface and prepare to make garlic knots.
You can roll the dough out, or just cut off a 1/3 cup size piece of dough to roll out by hand. Once the piece is rolled out, place two knots in the dough carefully, and tuck the end up under the final knot.
Preheat oven to 350 degrees F. Spray sheet pan with cooking spray.
In small sauce pot, on medium heat, melt down 1 stick (1/2 cup butter,) and then add 1 Tbsp garlic paste and mix well.
Let completed knots sit for an addition 30 minutes to rise again and double in size.
Place knots on prepared pan, brush with garlic butter, and bake for 15-20 minutes, depending on your oven, the knots will be golden brown in appearance.
Once the knots are baked, brush them again with garlic butter.
Now it is time for the giveaway fun!!! Plus, for an additional giveaway, you can head over to Tuttorosso’s Facebook page and enter their prize package! Good luck!
Disclaimer: I received the Inspiralized cookbook to review and share with my blog readers, thank you to Tuttorosso Tomatoes. All the thoughts and opinions are my own.