From the Kitchen of Tammy Gibbins (and a few other people)
3cupsall-purpose flour, plus more as needed
2 and 1/4teaspoonsinstant dry yeast
1cup water (110°F-115°F)
3tablespoons olive oil
5 garlic cloves, minced
1 tablespoon dried parsley
1/2 teaspoon salt
Place flour, sugar, and yeast in the bowl of a stand mixer and mix until combined. Stir in salt. Attach the dough hook to the mixer, then add water and oil and mix on low speed until dough comes together, 2-3 minutes. Continue mixing for another 8 minutes on low-medium speed until dough is soft and pulls away from the sides of the bowl.
Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place for 1-2 hours, or until doubled in size. The warmer the temperature, the faster the bread will rise.
When the dough has risen, gently punch it to remove air. Divide the dough into 15 equal portions (each weighing about 1 1/2 ounces) and shape each one into a strip about 8 inches long. Gently stretch each strip and tie into a simple knot. Arrange knots on a baking sheet lined with parchment paper, keeping as much space between them as possible. Cover and let rest for 45-60 minutes or until again doubled in size.
Meanwhile, set the oven rack to the middle position and preheat to 350°F.
Combine all topping ingredients and either heat stovetop or microwave until butter is melted.
Right before baking the knots, spread them with half of the butter-garlic mixture. Bake for 15 minutes. Take the pan out and spread knots with the remaining butter mixture. Bake for an additional 5 minutes until golden brown. Allow pan to cool on a wire rack for 5 minutes.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]