Celtic Knot Bread
a fun spin on rolls that hold some Celtic imagery. Celtic imagery always reminds me of the Dalish elves, even if this recipie isn't very celtic, just the shape of the bread.
Ingredients
Rolls
1 teaspoon sugar
3/4 cup warm water
2 1/4 teaspoons dry active dry yeast (or 1 package)
2 teaspoons olive oil
3/4 teaspoons salt
1 cup white whole wheat flour
3/4 cup all purpose flour
Garlic Scallion Butter
2 Tablespoons melted butter
1 scallion
1/2 teaspoon garlic salt
Instructions
In a medium bowl, mix sugar and water. Sprinkle with yeast and set aside for a few minutes while you gather the remaining ingredients.
Stir in the olive oil, salt, and both flours.
Knead for about 10 minutes, or until you have nice smooth elastic dough. Add a bit more flour or water if needed to get the right consistency.
Place dough in an oiled bowl and cover. Place in a warm place and let rise until doubled in size, about an hour.
Punch down the dough, then let rest for about 10 minutes. Then place it on a lightly floured surface and roll it into a rectangle. Cut into 8 equal pieces. Roll those pieces into “snakes” about a foot long.
Shape each piece into a U. Then cross the ends, wrap the ends back over, and pinch them together. See the pictures above for a visual.
Pinch all of the places where the dough overlaps itself to secure and pinch the ends to give them the Celtic knot shape.
Place on baking sheets that have been greased or lined with baking mats. Cover with towels and allow to rise again for about 45 minutes.
Preheat oven to 400°F.
Bake rolls for about 10 minutes.
Meanwhile, place melted butter, garlic salt, and chopped scallion in a small blender bowl and buzz for a couple of seconds.
When rolls are finished baking, brush with butter and serve warm.
This recipe is not my own, and the text is archived from this blog here, please give it a look if you like this recipe, since they are the ones who originally posted it!