You know about my faulty oven, right?
(In case you don’t, click here).
I shouldn’t say it’s faulty actually; it works perfectly fine. It’s just a royal pain to use.
It’s so stinkin’ old, it sounds like it’s preparing for take off every time you preheat it. The oven doors have no springs. And the temperature is bizarrely off, but it’s nothing an oven thermometer can’t fix. Oh, and it’s a double oven. I get all of these lovely benefits x 2! I use the extra space to store the 8 million muffin tins and cake pans that I own.
But guess what?
Life just got a little bit easier.
Wolf Gourmet sent me a shiny new countertop oven!
It’s not a typical ‘toaster’ oven like you might assume. It’s a serious top-of-the-line beauty. If someone shrank a professional Wolf stove, red knobs and everything, that’s what it looks like. It’s got all the bells and whistles to boot.
- proof setting for bread dough
- convection function (quiet fan)
- digital probe! (never undercook pork again)
- 3 tiered oven racks (get your broil on)
- fits most 9×13 inch baking dishes (brownies!)
- 5-year limited warranty
- removable crumb tray (yes!)
- incredibly easy to clean & nonstick interior (woo hoo!)
- free extra set of knobs (your choice of red, black or stainless steel)
- free cookbook (when you register the oven online)
I’ve used this oven extensively, and I can honestly say, it’s awesome. These days, I prefer it over my regular oven, as I’ve become increasingly lazy when it comes to unloading all of my baking paraphernalia every time I want to make muffins. Good grief, I sure know how to jam pack an empty oven! The only downside is that it doesn’t seem to have an oven light, or I just haven’t found it yet.
My favorite feature is the proof setting. If you like to bake bread this will allow you to speed up the dough rising process. I believe it’s set to 80 degrees. My regular oven doesn’t go that low, so it’s a plus when you’re pressed for time.
Here’s how to make parmesan garlic knots:
Mix the dough and place in your countertop oven adjusted to the proof setting. Or, leave it in a warm sunny spot to rise until it has doubled in size.
Once fully risen, gently flatten the dough and cut into 14 strips.
Roll each strip into a log and tie into a knot. Think: tying your shoelace (minus the bow).
Place the knots onto your baking tray (I used the one that came with the oven). Brush with olive oil. Pop them back into your oven, same setting, to rise again. They should looked slightly puffed, not dense.
Bake for about 15-20 minutes until golden.
Toss with a mixture of melted butter, garlic and fresh parsley. Sprinkle with parmesan cheese. Mmm…
- 1 cup warm water
- 1 (1/4 oz) packet of dry active yeast
- 1 tsp sugar
- 2 tbsp olive oil, divided, plus more for brushing the knots
- 2-3 cups flour
- 1 tsp salt
- 3 tbsp unsalted butter
- 1-2 cloves of garlic (depending on how sting you like it), minced
- pinch of salt
- 2 tbsp roughly chopped parsley
- To the bowl of an electric stand mixer, add the water, yeast, sugar, and 1 tablespoon olive oil. Let it sit for about 5-10 minutes, or until little bubbles start to appear on the surface. Bubbles indicates the freshness of the yeast. Then, add 2 cups of the flour and the salt.
- Fit the stand mixer with the dough hook (or paddle attachment). Run the machine, low speed, to combine all of the ingredients. While running, add additional flour a little bit at a time, until the dough comes together into a ball. Continue on low to 'knead' the dough, about 3-5 minutes or so. It should look smooth.
- Coat a large glass mixing bowl with the remaining 1 tablespoon of olive oil. Add the dough. Place a damp kitchen towel over the top and leave in a warm sunny spot to rise. It's ready when the dough has doubled in size. This can take anywhere between 1-2 hours depending on how warm the temperature of your kitchen is. Alternatively, place the bowl of dough (uncovered) in an 80 F oven (or 'proof' setting for Wolf countertop oven). This will speed up the rising process.
- Once fully risen, turn out the dough onto a lightly floured work surface. Gently flatten. Cut the dough into 14 equal strips.
- Roll each strip into a short log. Tie into a knot (think: tying your shoelace, minus the bow).
- Place onto a parchment lined sheet pan. Brush with olive oil. Place back into your oven, either proof setting or 80 F to rise again. This time, they will only need about 30 minutes. They should look slightly puffed, not dense.
- To bake the knots, increase the oven heat to 400 F. Bake for about 15-20 minutes, or until golden.
- Meanwhile, prepare the garlic and herb mixture. In a small pot, melt the butter over low heat. Add the garlic and a pinch of salt. Give it a quick stir, about 30 seconds - 1 minute. Do not burn the garlic. Add the parsley and remove from the heat.
- When the knots are fully baked, cool on the tray for about 5 minutes. Add them to a large bowl. Pour some of the garlic and herb mixture over the top. Toss to combine, adding more butter as needed.
- To serve, sprinkle with a generous amount of parmesan cheese. Enjoy warm.