Ever experienced that mouthwatering sensation when the aroma of nice, buttery garlic breads fill the air of a restaurant you are dining in? Well, here’s a recipe to your calling, you can now make them at home, and I will be more than happy to show you that it is absolutely attainable! With a video to accompany these Garlic Knots too!
First up, I really love these garlic knots because they are nicely crunchy on the outside, soft on the inside, looks perfect, tastes good. MY GOSH. Yes, I just can’t stop raving and throwing praises at it, there are more praises to come too! It smells really good as well. But the main point I am driving is that, this is simply one of the best garlic bread I have ever tasted in my life!
Excuse you, I know I haven’t tasted a lot of garlic bread in my life because I just entered adulthood ( just passed my 21st! ), but I swear it will be difficult to top this one off. The best part? You can make it at home, and it is not difficult. Neither would I say that it is easy, honestly.
But, I would like to put a strong emphasis here that I am all ready to teach you how to make these Garlic Knots, and show you that bread making is fun and achievable. I am not even a professional myself and have never attended any baking classes! All you need to do is to watch videos closely and understand the instructions. Which is why I have wholeheartedly and so painstakingly produced a video for all of you to visualize the process with me.
Don’t be shocked here that there are a lot of steps involved. That is simply because I would want to be as detailed as possible! We are all learning afterall and I want to make sure that I am the best teacher I can be, so please forgive how naggy I can be!
I bring you this interruption by the video here, please turn on the english subtitles for clearer instructions and understanding of what I am saying :p!
May I also just say that making homemade bread just gives me such a strong sense of accomplishment? This is also what that drives me to start creating these videos. I hope that you will be able to have that same sense of accomplishment too, when the aroma of fresh baked bread fills your home!
To end off my endless ( yes irony! ) rant here, I will stop by saying simply that these are absolutely one of the most delicious garlic bread I have ever eaten, and I really hope you will be able to taste them too.
Before I go to the recipe, a disclaimer must be made here that this recipe is derived via modification of a baking book that I stumbled across in the library. The modifications I made will be mentioned under “Notes”.
Without further ado, and the moment we are waiting for, THE RECIPE for these Garlic Knots!
by Javier Tan March-18-2018
The best buttery Garlic bread that are simply irresistible.
- 2 Tablespoons Minced Garlic or 9 Garlic Gloves, Minced
- 85g or 6 Tablespoons Unsalted Butter
- 180ml or 3/4 Cup + 1 Teaspoon Water
- 240g or 2 Cups All Purpose or Plain Flour
- 5.5g or 1 and 1/2 Teaspoons Instant Yeast
- 5g or 1 Teaspoon Table Salt
- Shredded Cheese (Optional, use it to top bread 2 mins before completion )
- Cook the garlic with 1 Tablespoon / 14g Butter and 1 Teaspoon / 5ml water in a skillet until lightly browned, about 9 minutes. Stir in remaining butter until it has melted.
- Strain it and do not discard the garlic solids ( will be used in the bread ). The melted butter collected here is garlic butter.
- Whisk flour, yeast and salt in the mixing bowl you will be working with together to ensure good distribution.
- In a separate bowl, mix the remaining 175ml water, 1 tablespoon or 15g of garlic butter and garlic solids together. This will be Mixture A.
- At low speed, on a stand mixer with hook attachment, pour in Mixture A, and let the mixer work at low speed for about 2 minutes until a dough is formed.
- At this stage, scrape the sides of the mixing bowl to ensure a good mix and then work the dough at medium low for about 8 minutes until the dough is elastic and no longer sticking to the sides of the bowl.
- Transfer the dough to a well floured counter and knead for about 30 seconds to form a smooth ball. Proof it in a lightly greased bowl for about 1 to 1.5 hours or until it doubles in size.
- Line your baking trays with parchment paper.
- Deflate the dough by poking it, and then transfer it back to the well floured surface. Stretch it by hand or roll it to about 12 by 6 inches.
- Cut it into 10 strips. 10. Then, pull one strip at a time lengthwise until it is about 13 to 14 inches.
- Shape it into a U and tie a single overhand knot, leaving a small hole at the bottom (opening).
- Using one of the tail, loop from the top and into the opening. With the other tail, look from the bottom and into the same opening. Pinch it together to seal.
- Arrange the knots about 2.5 cm or 1 inch apart and let them proof again once more for about 1 to 1.5 hours until doubled in size.
- Meanwhile, preheat your oven to 230 degrees C.
- Once done proofing, brush a layer of garlic butter over the top of the bread and place it into the oven for about 6 minutes.
- At the 6 minute mark, take it out of the oven and brush another layer of garlic butter, and place it back in for another 6 minutes.
- Brush any remaining garlic butter on the finished bread, let it cool and then serve!
- Prep time: 3 hour 30 mins
- Cook time: 30 mins
- Total time: 4 hour
- Yield: 10 Buns
- Best finished the day it is made. If not, cool it and store it in the freezer. Then, defrost it when you want to consume and then heat in the oven at 180 degrees C for 5 minutes.
- If you would like to be updated for more recipes, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support!
- For any questions, feel free to approach me or the video for clarification!
- If you enjoy this recipe, do feel free to tag me in any of my social media platforms, I will be really honoured for the mention :).
Dislaimer: Recipe is modified from Bread Illustrated. Modifications made include a lower baking temperature ( as my oven can’t go that high ), longer baking time, less servings and adding of cheese.
Hope you enjoy them as much as I do,
Bakeomaniac Javier 🙂