4 teaspoons active dry yeast
1 cup warm (105-110°F) water
1 1/4 cups cool (70°F) water
1/2 cup fat free powdered milk
1/2 cup potato flakes (instant mashed potatoes, unflavored)
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
6 1/2 to 7 cups unbleached, all-purpose flour
3/4 cup freshly grated Parmesan cheese
1 1/3 cup extra virgin olive oil
1 tablespoon Italian seasoning
1/4 cup freshly grated Parmesan cheese (optional)
No nutrition information available
Insert the dough hook. Add the 1 1/4 cups of cool water, powdered milk, potato flakes, 1/4 cup olive oil, salt and 5 3/4 cups of flour to the yeast mixture. Mix on speed 2 for 2 minutes.
Add the Parmesan cheese and turn to speed 3. Mix until completely incorporated. Add the remaining flour, 1 tablespoon at a time, if necessary until a soft, smooth dough ball is formed. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead.
Transfer to a bowl that has been lightly coated with olive oil. Turn to coat dough and cover with plastic wrap. Place in a warm, draft-free place to rise until doubled in size, about 1 hour. (May also let rise in a 2-gallon resealable freezer weight plastic bag.)
Combine 1 1/3 cup olive oil and Italian seasoning and let stand while dough rises. Line 2 baking sheets with parchment paper. Twenty to thirty minutes before baking, preheat oven to 350°F.
Punch dough to deflate and divide into 24 equal portions (about 2 1/4 ounces each). Roll each into a 12-inch rope and tie into a knot. Place on prepared baking sheet, cover loosely with plastic wrap and let rise until doubled, about 35 to 45 minutes. Brush lightly with herbed olive oil mixture. If desired, sprinkle each with 1/2 teaspoon of the optional Parmesan cheese.
Place in preheated 350°F oven and bake until lightly browned, about 15 to 18 minutes, rotating the baking sheets after about 7 minutes. Brush knots lightly with reserved olive oil mixture. Transfer to a wire rack and let cool 5 to 10 minutes before serving.
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