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ROSEMARY KNOTS with GORGONZOLA and HONEY

10/21/2008

6 Comments

 






Warm from the oven, with a slice of Gorgonzola and a drizzle of good honey, this can be a meal.


                     ROSEMARY KNOTS with GORGONZOLA and HONEY
                          from the Sunday New York Times Magazine

The Bread:
• 1 package active dry yeast
• 1 1/2 cups warm water
• 1/2 teaspoon sugar
• 3 1/2 cups all-purpose flour, plus additional for kneading dough
• 1 1/2 teaspoons coarse salt
• 2 tablespoons olive oil, plus additional for oiling bowl
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon freshly ground pepper

The Topping:
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon coarse salt
• 1 pound Gorgonzola cheese
• 1 cup warm honey

1.  To make the bread, whisk together the yeast and water in a large bowl until the yeast is dissolved.  Add the sugar and let stand for 5 minutes.  Stir in 2 cups of the flour and the salt.  Stir in the olive oil, rosemary and pepper.  Gradually stir in the remaining 1 1/2 cups flour.
2.  Turn the dough onto a floured surface and knead until smooth, about 10 minutes.  While kneading the dough, add as much additional flour as needed to keep the dough from sticking to your hands and the work surface.
3.  Lightly oil a large, clean bowl.  Shape the dough into a smooth ball and place it in the bowl, turning it once to coat the top with oil.  Cover with a clean kitchen towel and let stand in a warm place until the dough has doubled in bulk, about 1 hour.  Punch the dough down and reshape into a ball.  Cover and let double again, about 1 hour.
4.  Preheat the oven to 350˚ F.  Punch the dough down and divide it into 16 equal pieces, about 1/4 cup each.  On a barely floured surface, roll each piece into a ball.  Use your fingers to roll each ball into a rope about 6 inches long.  Tie the ropes loosely into knots and place on 2 parchment-lined baking sheets.  Cover each sheet with a towel and let stand until the rolls are doubled, about 25 minutes.
5.  To top the rolls, brush them lightly with the olive oil.  Sprinkle with the chopped rosemary and salt.  Bake until the rolls are golden brown, about 25 minutes.  Place 2 rolls on each of 8 plates and serve, passing the Gorgonzola and warm honey separately.
                                       Yield: Eight servings

6 Comments
Vera link
10/21/2008 04:48:13 pm

These are so cute, Eileen! And delicious!

Reply
Irene link
10/22/2008 03:01:27 pm

Bread and cheese and honey, what could be better?! (Ok, sitting on a hill in Greece and eating bread, cheese and honey, but I'll take the food too :))

Reply
Kelli link
10/23/2008 04:44:21 am

How is it that every single recipe you post looks absolutely delicious! I love, love, love these knots! Might have to try them sometime for a dinner party!

Reply
Susan/Wild Yeast link
10/23/2008 05:55:36 am

Sounds like a wonderful combination of flavors, and they look very charming.

Reply
Lorraine E link
10/23/2008 01:25:09 pm

I LOVE the sound of the combination of bread, gorgonzola and honey. Your rolls look like perfect little knots too!

Reply
Jude link
10/24/2008 08:59:56 am

Yummy.. I've tried a similar recipe with gorgonzola dolce and it was delicious.

Reply



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