Thistle Dew! Farms, Teas 'n Bees

Old world made in your kitchen. 30 minutes to Rise! 30 minutes to Bake! Ready to Eat! Our Garlic Knots Artisan (No Knead) Bread Mix, is a great addition to any meal, especially your favorite Italian dish. Quick, easy, and fun to make! Get everyone involved in tying the knots.

DIRECTIONS: COMBINE YEAST PACKET WITH 1 CUP WARM WATER (105-115 DEGREES) IN A LARGE BOWL AND STIR. LET SIT FOR ONE MINUTE. ADD BREAD PACKAGE (#109) TO YEAST WATER. STIR WITH A SPOON UNTIL A BALL FORMS. ADD 1 TABLESPOON MORE OF WARM WATER AND STIR. ADD 2 TEASPOONS OF OIL TO BOWL AND ROLL THE BALL OF DOUGH UNTIL IT IS COVERED IN OIL. COVER BOWL WITH A DAMP TOWEL AND LET REST FOR 45 MINUTES IN A WARM PLACE. CUT DOUGH INTO FOURTHS. FLATTEN THE PIECES INDIVIDUALLY INTO A ROUGH RECTANGLE APPROXIMATELY 5 INCHES LONG AND 1/2 INCH THICK. CUT INTO 1x5-INCH STRIPS. CUT STRIPS IN HALF AND ROLL INTO SNAKE UNTIL THE SNAKE IS 5 INCHES LONG. TIE A KNOT. SET KNOT ONTO GREASED COOKIE SHEET AND LET SET FOR 30 MINUTES IN WARM PLACE. BAKE IN PREHEATED OVEN AT 400 DEGREES FOR 12-15 MINUTES. WHILE KNOTS ARE BAKING MELT 5 TBSP BUTTER IN SAUCE PAN AND ADD GARLIC PACKET (AL). COOK FOR 1/2 MINUTE WHILE STIRRING WITH A SPOON. ADD PACKET (PB) AND TURN OFF HEAT WHILE STIRRING. WHEN KNOTS ARE DONE, TAKE OUT OF OVEN AND LET COOL FOR 2-5 MINUTES. USING A SPOON, PAINT THE KNOTS WITH THE BUTTER MIXTURE.

 INGREDIENTS: UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED
BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN,
FOLIC ACID), SUGAR, GARLIC, PARMESAN/ROMANO CHEESE (MADE
FROM CULTURED PASTEURIZED PART SKIM AND WHOLE MILK, SALT,
AND ENZYMES. MICRO CRYSTALLINE CELLULOSE USED FOR ANTICAKING)
AND BASIL.
YEAST PACKET: ACTIVE YEAST, ASCORBIC ACID.

CONTAINS MILK AND WHEAT INGREDIENTS.

This is a great Italian herb flavored bread mix! 30 minutes to Rise! 30 minutes to Bake! Ready to Eat! Try with one of our bread dipping mixes to make for a fantastic appetizer.

 DIRECTIONS: COMBINE YEAST PACKET WITH 1 CUP WARM WATER (105-115 DEGREES) IN A LARGE BOWL AND STIR. LET SIT FOR ONE MINUTE. ADD ALL PACKAGES TO YEAST WATER. STIR WITH A SPOON UNTIL A BALL FORMS. ADD 1 TABLESPOON MORE OF WARM WATER AND STIR. PLACE THE DOUGH ON A GREASED BAKING SHEET. *FLOUR YOUR HANDS AND GENTLY PAT EDGES TO SHAPE. COVER AND LET REST FOR 30 MINUTES IN A WARM PLACE. LOAF WILL RISE BUT NOT DOUBLE IN VOLUME. SPRINKLE WITH A TEASPOON OF FLOUR OVER TOP. USING A SERRATED KNIFE CUT A 1/4 INCH DEEP SLASH A COUPLE OF TIMES INTO TOP OF DOUGH. THIS ALLOWS STEAM TO ESCAPE. BAKE IN PREHEATED OVEN 400 DEGREES FOR 30 MINUTES. IF YOU BAKE UP TO 40 MINUTES, IT WILL FORM A CRISPIER CRUST. THIS IS A FREE FORM LOAF

*YOU CAN ALSO USE A 8-INCH OR LARGER CAST IRON SKILLET, 8-INCH OR LARGER PIE/CAKE PAN; AS LONG AS THEY ARE OVEN PROOF.

INGREDIENTS: UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, BASIL, THYME, ROSEMARY, OREGANO, AND SALT.

YEAST PACKET: ACTIVE YEAST, ASCORBIC ACID.

CONTAINS WHEAT INGREDIENTS.