1.2M
EMgiant garlic knots
dough:
1 1/3 cup (320g) warm water
2 1/4 tsp (7g) instant yeast (1 packet)
1 tbsp (12g) sugar
3 tbsp (40g) olive oil
1 tsp (6g) salt
1/2 tsp (1g) garlic powder
1/2 tsp (1g) oregano
3 1/2 cups (440g) all-purpose flour (+ more if needed)
*whisk the warm water, yeast, and sugar in a bowl and let sit for 5 min (it should bubble a bit, if not, start over). Add in the olive oil, salt. garlic powder, oregano, and half of the flour. mix a bit and then add in the rest of the flour (its better to start slow with the flour and gradually add). knead it for 5 min and only add a tbsp of flour at a time IF needed. add dough back to bowl and cover, let rise in a warm area for 1-2 hrs or until its doubled in size (i leave the light on in the off oven and keep it in there). once ready, shape the dough into a log and cut into strips. lengthen each strip into a lil log and tie it into a knot. place on baking sheet and let rest again for 30-45 min.
garlic topping:
5 tbsp (71g) unsalted butter
3 garlic cloves, minced (about 9g)
1 1/2 tsp (2g) Italian seasoning
1/4 tsp (1g) salt
1 egg (optional)
1/4 cup (25g) grated Parmesan
2 tbsp (4g) parsley
*melt butter and add in the garlic, seasoning, and salt. use about 3/4 of this mixture and save the rest for after the knots come out of the oven. optional: beat the egg and use it as egg wash on top of the garlic knots if you wanted a more golden color. just be careful of not cross contaminating since saving the remaining garlic butter for after. bake knots for 20-23 min at 400. once out of the oven, use remaining butter mixture and top with parm & parsley. recipe ib: sallysbakingaddiction #garlicbread #garlicknots #baking #recipe #garlic
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