We decided in 2024, we are going to share a new bread recipe every single week. While we currently are not on the sourdough train yet (I can't take on one more thing to feed), there are still plenty of ways to make healthier bread than what you get in the grocery store!
Better ingredients, fresher bread for you and your family!
No fluff in these blog recipe posts. Heres the recipe for week 4!
Garlic Knots
Ingredients:
Dough:
- 1 2/3 cups lukewarm water, divided
- 2 1/4 tsp instant yeast, or dry active yeast
- 1 tsp sugar
- 1 tbsp honey
- 1 tsp salt
- 1 1/2 tbsp unsalted butter, softened
- 4 1/2 cup all purpose flour
- 1 1/2 tbsp butter, melted for brushing
Topping:
-5 tablespoons butter melted
-1/2 teaspoon garlic powder
-1/2 teaspoon dried oregano
-1 tablespoon finely chopped fresh parsley can also use 1 teaspoon dried parsley
-3 tablespoons finely grated parmesan cheese
Instructions:
1. In the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy.
2. Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
3. Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.
4. Lightly flour your work surface and turn out the dough onto it. Use your fingers to gently pat into an 8×12 inch rectangle while pressing it all over to remove any air pockets. Cut your dough into approximately 2x2 inch squares.
5. Take each piece and roll into a long cylinder form. Tie each piece into a knot. Place the ends UNDER the knot when placing on the baking tray. 2 inches apart.
6. Mix all top pin ingredients together. Brush onto your garlic knots.
7. Bake at 375 F for 10-12 minutes. Transfer to cooling rack before serving.