Garlic Knots

I love bread.

I love garlic.

Garlic bread is amazing.

Garlic knots are way better.

Just imagine little rolls of goodness tossed in a garlic, butter, and parsley. I don’t think it can really get better than that. This was my first attempt at making bread, and it actually turned out really well. (My classmates seemed to enjoy them anyway…but they’re all poor, starving students, so they’re not too hard to impress)

Check out the recipe below!

*Sorry for the photos. I’m still waiting for my camera to be repaired*

Ingredients

Dough

  • 1 3/4 cups warm water
  • 1/4 cup olive oil
  • 1 tsp sea salt
  • 1 Tbsp sugar
  • 1 1/2 Tbsp active dry yeast
  • 5 1/2 cups all-purpose, unbleached flour (you might need less)

Garlic Coating

  • 1/8 cup olive oil
  • 2 Tbsp unsalted butter
  • 4 cloves garlic, finely grated
  • 1/4 cup finely chopped Italian parsley
  • Sea salt to taste
  • extra olive oil when making knots

 

Directions

  • In a large bowl, mix warm water, olive oil, salt, sugar, and active dry yeast. Mix until yeast is dissolved.
  • Mix in flour. (You’ll need to use your hands) I didn’t need all of it, so don’t add all the flour all at once. Add it a cup at a time, but don’t overwork the dough.

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  • Cover, and let it rise in a warm location. (My oven was slightly warm from prior use, so I put mine in there.) Once the dough is doubled in size, put it in the fridge and let it chill for at least 20 minutes. This will make it easier to work with.

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  • Set out a large cutting board, and oil it with olive oil. You may want to have a small dish of flour nearby also if your dough turned out sticky.
  • Oil your hands, and start by pulling pieces of dough, about a ping pong ball amount. Smooth into a ball, and then roll it out into a rope. Take the rope and tie it into a little knot. Then set on a tray.

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  • Continue until you have all your rolls formed. Then cover and set back into a warm spot until the rolls have doubled in size.

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  • Preheat your oven to 400ºF
  • Bake for 12 – 15 minutes, or until golden.
  • While the knots are baking, add your butter, oil, and garlic to a small sauce pan. (I use a small grater to crush my garlic, and it works really well.) Melt together, and let the garlic cook for a bit, then add your finely chopped parsely.

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  • Once knots are done baking, place in a large bowl and toss in the garlic butter. Sprinkle sea salt on top to taste.

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Enjoy!

 

(recipe from whiteonricecouple.com )

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