Garlic Knots

Starting another week of Blogging Marathon, and for this week’s theme i chose Bread Stubs. While going through the list there were lot of  delicious bread recipes, had a tough time selecting 3 recipes from the list. These garlic knots were in my to-do for a very long time. I baked them last week for our evening snack and planned a soup for the dinner. Though couldn’t make the soup,  we loved the garlic knots. Fresh knots straight from the oven were such a delight to nibble. 

Source : Simply Recipes
Ingredients
1 & 3/4 Cup Bread flour
3/4 cup warm water
2 tsp instant yeast
1 tsp salt
1 tsp sugar
1 tbsp olive oil


Garlic butter for brushing the knots
5 tbsp butter
5 cloves of garlic
1/4 cup chopped coriander
1 tsp salt

Method

  • I used my food processor to make the dough, you can knead the dough using your hands also. 
  • Take the flour, yeast, salt and sugar together in the processor bowl. Pulse twice to mix well. 
  • Slowly add warm water and start kneading to a dough. Add oil at the end and knead for around 2-3 minutes at a medium speed to get a soft dough. If kneading by hand knead for around 5-7 minutes or until the dough soft without any cracks on top.
  • Rest the dough in a well oiled bowl until it doubles well in volume for around 60 – 90 minutes. 
  • Once doubled, remove the dough onto a well-floured surface. Punch it down to remove the excess air. Divide the dough into 3 equal parts. Work with one part of the dough, while keeping the rest covered in a bowl.
  • Line a baking tray with parchment paper. Roll the dough into a square of 6 inches and cut them into strops of 1 inch each. Take one strip, roll it into a rope of 7-8 inches long. Join the ends and make a knot.  Rest the knots in a parchment-laid baking tray. Continue the same with rest of the dough.
  • Let the knots rest for an hour or until doubled in size.  While the knots are resting, prepare the Garlic-butter. Chop the garlic finely, in a small tadka pan, add garlic to the hot pan and saute for a minute then add butter and chopped coriander.Let this simmer on the stove for 5 minutes. Take it off the stove and let it rest until use. 
  • Preheat the oven to 220C. Bake the knots for 13 minutes. Take it out of the oven, brush generously with garlic-butter and bake again for 5 minutes or until well browned on top.
  • Take it out of the oven, let it cool completely on a wire-rack.  Serve it warm with a bowl of soup or as a snack with your evening tea. 

Sending this to Bake Fest #39, happening @ +Cooks Joy‘s space.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48