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Ricotta & Oregano Knots

Source of Recipe

Bread Machine Baking


Recipe Introduction

Here's another great one which is a favorite in our house. Don't be afraid of the name. They are so easy. A little tip I've found for me that works also; use rapid/quick rising yeast. That has made a world of difference for me in having a lighter bread texture. Confession: I do use my bread machine, so this recipe is for that. Yet, because it is just for dough not the actually baking, it'll be easy for you to convert over. This is a favorite in our home. It's probably the first successful roll; not biscuit I ever made. I think you'll find it easy to make. Also when they are done, because they are so pretty you'll have such a sense of accomplishment. I guarentee your guests will think you bought these at a bakery!

List of Ingredients



Ricotta and Oregano Knots
4 tbsp. ricotta cheese
1 cup of water
4 cups of white bread flour
3 tbsp. instant buttermilk
2 tsp. dried oregano
1 tsp. salt
2 tsp. granulated sugar
2 tbsp. butter
1 tsp. rapid-rise yeast

Topping:
1 egg yolk
1 tbsp. water
dash of ground black pepper




Recipe

Spoon the cheese into the bread machine pan and add the water. Reverse the order in which you add the liquid and dry ingredients if the instructions for your machine are different.

Sprinkle over the flour, ensuring that it covers the cheese and water. Add the milk and oregano. Place the salt, sugar and butter in separate corners of the bread pan. Make a shallow indentation in the center of the flour; not as far down as the liquid, and add the yeast.

Set the bread machine to the dough setting; use basic dough setting if available.

Lightly oil two baking sheets or one large.

When the dough cycle has finished, remove the dough from the machine and place it on a lighty floured surface.

Punch down the dough down gently, form into a log. Divide into 12 pieces and cover the unused portions as you work with oiled plastic wrap.

Take each piece of dough, leaving the rest covered, and roll it on a very lightly floured surface. I've found that this dough is not sticky and use a light touch of flour is best. If you flour it two much it's more difficult to work with and stretch. Roll into a 10" long rope. Lift up one end of the dough over the other to make a loop. Push the end through the hole in the loop to make a neat knot.

Repeat with the remaining dough. Place the knots on the prepared baking sheets. Cover with a towel dusted with flour. I know most people recommend using oiled plastic but I find that it often causes the dough to flatten as you remove it. I find that a towel dusted with flour works great. I also turn the light on in my oven as I begin to make the dough in the bread machine. That way the oven is warmed up just right and a great environment for the dough. One more tip; fill a small pan with boiling water and set at the bottom of the oven. That also helps create a great atmosphere for the rising of the dough. Let rise for approx. 30 minutes; setting and forgetting it :)

After the dough has doubled, gently remove from oven and preheat oven to 425º. Remove towel from on top of rolls and baste with the topping.

Bake 12-18 minutes; depending on the size of your rolls. Bake until lightly golden in color. Remove to rack to cool.