Garlic knots

01

I love waking up early much before the rest of the family, on a weekend, and start prepping for breakfast and lunch. Weekend we usually have a heavy lunch, and so the breakfast is kept light and simple. I love the smell of freshly baked bread, always reminds me of being on a holiday. But baking bread to me is a painstakingly long process, probably because I have not tried it earlier. Most bread recipes calls for bread flour, which I have never stocked in my pantry.

02

This recipe has been going around the blog world for a while now. I had bookmarked it a while back but never got to reading the recipe. The other day I  decided I would give this recipe a try. I substituted the bread flour with all-purpose flour and  the rest of the ingredients  is commonly available in the pantry. It was delicious, and I loved how soft it was the next day as well. It can be  eaten on its own or with a relish. You will love the aroma of freshly baked bread wafting through the house on a weekend morning.

03

Ingredients (recipe adapted from Annie’s eats)

For the dough:
Bread flour- 3 cups
Sugar – 1 tblsp.
2 tsp. Instant yeast- 2 tsp
Salt- 1¼ tsp
Olive oil- 2 tblsp
Milk- ¼ cup
Lukewarm water- 1 cup plus 2 tbsp.

For the glaze:
Garlic- 2 cloves
Butter; melted- 3 tblsp.
Italian seasoning- ½ tsp.

Method:

To make the dough, in a bowl of a stand mixer or food processor combine the dry ingredients.  Add the olive oil, milk and water.  Mix until ingredients have formed a dough. Knead on low-speed until the dough is smooth and elastic, about 8 minutes.  Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in size.

Divide the dough into 10- 12 equal pieces. Roll each piece into a 10-inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center.Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes.

To make the glaze, finely mince the garlic or press it through a garlic press.  Mix with the melted butter and Italian seasoning. Preheat the oven to 350° F.  Brush the glaze onto the shaped rolls.  Bake until set and lightly browned, about 15-18 minutes.  Let cool slightly before serving.

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14 Comments Add yours

  1. Sam says:

    These photos are lovely, what camera do you use?

    1. Preveena says:

      Thank you so much Sam! I use a Canon 60D and macro lens. I am taking baby steps towards photography. 🙂

      I had a glimpse of your blog, love the composition in the photos.

  2. asha says:

    I have never tried my hands at baking bread..you have got the Grarlic knots perfect…great job

    1. Preveena says:

      Asha! Thank you so much. 🙂
      I was like you until this recipe. This recipe completely changed my mind and cant wait to try other breads.

  3. Janet Rörschåch says:

    Lovely photos. They look so good that I could smell the bread. 🙂

    1. Preveena says:

      Thank you Janet! 😀

  4. Anup Rajan says:

    What about gluten sensitive people? 😦

    1. Preveena says:

      Anup! You can substitute all-purpose flour with all-purpose gluten free flour.

  5. cookazido says:

    Your pictures are beautiful, and the rolls look amazing! Thank you for sharing the recipe.

    1. Preveena says:

      Thank you Shari! 🙂 The bread is much easier than you think, do give it a try.

  6. love garlic! am sure these garlic knots taste just as wonderful!
    Will be happy waking up to these rolls!

    1. Preveena says:

      You will love this one :).

  7. I can even barely smells the garlic….
    lovely shaped too, great photograp,
    didn’t you used macro lens???

    1. Preveena says:

      Thank you Dedy! 🙂 I used the macro lens for this one, get amazing results. Thank you so much for the encouraging words.

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