I've been in a bit of a baking frenzy over here, inspired by the most recent issue of Taproot magazine. Earlier this week the kids and I made a chocolate layer cake (more on that soon) and last night I made whole wheat garlic knots from scratch. It is such a rewarding and not too difficult endeavor to make your own dough whether you're making bread, pizza, bagels, pie, pretzels, etc. That was certainly the case here with these rather enormous garlic knots. My first bite of the warm, fresh garlicky goodness, and I knew I had made the right choice by giving the dough a second rise in the fridge over night.
I love taking the time to make food completely from scratch. It's not something I do everyday, but I work it in on the regular. It's a value for me, really. That's not to say that we don't eat our share of stuff that comes in packages, and I am quick to let go and let myself off the hook in those instances. But, when I slow down and give myself the time to putz around and really enjoy the process of making something — that is a welcome experience that nourishes more than my body. Bread might be one of the best choices for something to work on slowly in the kitchen. Kneading the dough by hand takes longer but it also provides a tactile experience and helps me imagine what it would be like if I had to do this work day in and day out to feed my family. It allows me, in that brief span of time, to envision what life was like before one could drive down the street to the grocery store and buy a loaf of bread in a plastic sleeve off the shelf.
The garlic knots were a hit with everyone! I loved them because they greatly enhanced my leftover (boring) soup that I ate for dinner. Ryan loved them because he walked in the door after a long hard day and there was piping hot fresh bread at the ready. For the kids, I served just the roll and left the garlic, salt and parsley off and they gobbled them right up. If nothing else, these kids of mine love bread! About as much as they love to take photos. Thank you to Rylie for snapping the shot at the very top while I was kneading away.