These are the fresh garlic basil bread knots that I made today to accompany my chicken corn chowder. This is such an easy recipe and it was fun tying up these little knots of dough. My kids actually ate the garlic and basil too, I was shocked. My daughter usually scoffs at anything green on her plate. These little things are an easy two-biter and they’re gone.
Here’s the poor dough getting beat up by the dough hook. I had to stop the mixer a few times to scrape down the sides. The stand mixer is such an easy way to make bread. I hardly had to touch the dough at all. The hook does all the kneading for me!
Sweet and Savory Bread Knots
Adapted from Simply Recipes
Prep time: 3 hours
Cook time: 14 minutes
Yield: Makes 24 knots
- 3/4 cup warm water (105°F-115°F)
- 1 package (2 teaspoons) of active dry yeast (check the expiration date on the package)
- 1 3/4 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
- 1 Tbsp olive oil, more for coating
- 1 teaspoon salt
- 2 teaspoons sugar
- 5 Tbsp olive oil
- 4 cloves garlic, minced
- 1 scallion, minced
- 1/4 cup basil, minced
- 1 tablespoon grated parmesan cheese
- 2 tablespoons butter, melted
- ½ cup sugar
- 1 tablespoon cinnamon
1 Sprinkle 1 teaspoon of sugar and yeast in the warm water and let it sit for 5 minutes. Stir to combine and let sit for another 5-10 minutes, until it begins to froth a bit.
2 In the mixing bowl, stir together the flour, salt and 1 teaspoon of sugar. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture. Using the dough hook attachment on your stand mixer, mix this together to form a soft dough for 5-10 minutes. Shape the dough into a ball and lightly coat with olive oil. Put it back in the mixer bowl, top the bowl with plastic wrap and set it at room temperature to rise.
3 When the dough has doubled in size, anywhere from 90 minutes to several hours, cut it in 4 quarters. Set out a large baking sheet and line it with a silpat or parchment paper. Working with one piece at a time, flatten into a rough rectangle about 5 inches long 1/2 inch thick.
4 Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot. Set each knot down on the baking sheet and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot.
5 Once all the knots are tied, paint them with a little olive oil. Loosely cover them with plastic wrap and let them rise again until doubled in size, anywhere from 90 minutes to three hours or so. Toward the end of this rising period, preheat the oven to 400°.
6 Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.
7 Meanwhile, heat the olive oil in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the basil and green onion and stir to combine. Turn off the heat.
8 When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the olive oil and basil mixture and serve. For sweet knots, combine the sugar and cinnamon in a bowl. Paint with some melted butter and toss in the sugar mixture. These are best warm, but are good at room temperature, too.