Garlic Basil Knots
I just love how this bread looks. They may look difficult to make, but they really are not. It is essential making a loose knot and then flipping one side under and the other side over and pinching in the middle. The result is a nice and soft bread with a hint of garlic basil that looks very pretty.
1 cup warm water
1 tablespoon granulated sugar
3 teaspoons active dry yeast
3 1/4 cup flour
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
Garlic Basil Butter
3 tablespoons unsalted butter, melted
3 cloves garlic, minced
1/2 tablespoon dried basil
In a small bowl mix together the warm water, sugar and yeast. Let sit for 10 minutes or until the yeast foams up.
In the bowl of a stand mixer, mix together the flour and salt. Add in the butter, egg and yeast mixture. With the paddle attachment, mix until everything is fully incorporated.
Coat a large bowl with cooking spray. Gather dough into a ball and place into greased bowl turning once to coat. Cover with a clean kitchen towel and let rise 1-2 hours or until doubled in size.
Preheat oven to 400º F. Cover a baking sheet with parchment paper or a slipmat.
Punch down dough, knead it a bit and cut it into 15 equal pieces. Roll each piece into a rope about 15 inches long. Make a loose knot with the rope, then take the end that comes from underneath and fold it over and press into the middle and then take the other end and fold it underneath and pinch it in the middle. Repeat with the remaining pieces and place the knots onto the prepared baking sheet.
Mix together the butter, garlic and basil. Generously brush the butter mixture over the knots and let them rest for 10 minutes.
Bake for 9-12 minutes or until golden brown. Remove from oven and immediately brush with remaining butter mixture.
Total Fat: 4.5g
Total Carbs: 21.6g
Dietary Fiber: 0.9g
Vitamin A: 2.9%
Vitamin C: 0.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Jo Cooks.