I have seen garlic knot bread all over the internet and have even listed as my to-do . And last Saturday morning, I decided to give it a go . I kinda like the technique in tying the dough into a knot and glazed them with herbs and garlic butter. I prefer the basic japanese dough recipe which I used for my corn bread I did sometime back. I use 2 types of flour for this bread and it turned out fabulous. Wholemeal flour, bread flour and added wheatgerm to the flour mixture. The bread turned out soft and packed with garlicky and herbs flavor and the aroma when it is baking in the oven is really intoxicating :) It goes to straight to the head and did wonders to my salivary glands and you can guess how much I tucked in ....hot and soft and aromatic...with a hot cup of black coffee. You don't even need any jams to go with it. It is flavorful and tasty even eating it alone ! I love this and the shape of this bread is beautiful. Love making bread, it is such a great therapy to start the day for me. The smell of freshly baked bread keeps me happy the whole day through LOL! The weather is disgustingly hot and humid and what more the added haze !
Wild Boar loves it when he sees me taking out the flour from the fridge ...he loves homemade bun and bread and the aroma , needless to say makes him happy too. The bread takes just 2 hours to make and I will normally wake up early to start making the dough for proofing . And when he wakes up, the buns are ready for his breakfast. He will prepare the coffee and we will have our hearty breakfast before going out to do the marketing. I love to spend the Saturday morning just making buns :p These garlic buns remained soft through the day. Keep in air-tight containers and it will still be soft the next day but unfortunately it finishes before I can keep some for the next day. The reason is the egg yolk in the dough keeps the bread soft. One thing to keep in mind is not to overknead the dough.
Garlic Knot Bread
Dough Recipe :
100 gm whole meal flour
80 gm high protein flour
20 gm wheat germ
1 tsp instant yeast
1/2 tsp sea salt
2 egg yolks
35 g unsalted butter
Garlic, Herbs & Butter Glaze
2 cloves of garlic - chopped finely
2 tsp of dried oregano
30 gm melted butter
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Combine milk and egg yolks. Add into the dry ingredients. Mix until ingredients have formed a dough. Add in the butter and mix until the butter is incorporated into the dough. Switch to the dough hook and 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 bulk.
Divide the dough into 8 equal pieces and roll into a 10" rope , coat the rope with flour 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 into a baking stone or a baking sheet lined with parchment paper. cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and mixed herbs.
Preheat the oven to 350F . 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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