garlic bread knot
So garlicky. Not for Valentine’s Day.
It’s not the garlic bread being sold in grocery stores, sometimes in the frozen section: a layer of garlic flavored butter being sandwiched in a horizontally split french bread loaf. Now imagine some fresh-baked cute bread knots with hidden garlic and brush them with garlic and herb infused butter–this is sincerely honest.
garlic bread knot
Makes 16 knots
For the bread:
3/4 cup warm milk
2 tsp active dry yeast
1 tbsp plus 1 tsp sugar, divided
1 3/4 cups AP flour
3/4 tsp salt
1 tsp garlic powder
2 tbsp unsalted butter, diced and softened
For the topping:
3 tbsp unsalted butter
1/4 tsp salt
2 cloves garlic, finely chopped
2 tbsp packed chopped parsley
freshly grounded black pepper
Whisk together the milk, yeast, and 1 tsp sugar. Let it sit until foamy, 5-10 minutes.
Combine the remaining 1 tbsp sugar, flour, salt, and garlic powder in the bowl of a stand mixer. Use your hands to rub the butter into the flour mixture until all chunks disappear. Pour the yeast mixture into the bowl. With the dough hook, knead on low speed until everything comes together and the dough pulls away from the bowl. The dough should be soft and moist to touch. Transfer the dough to a floured surface. Knead until very elastic. Let the dough raise in a greased bowl until doubled in size.
Punch down the dough and transfer it to the floured surface. Roll out an 8*8 inch square. Cut the dough into 8 stripes, then cut each one into half crosswise. Make knots and place them on a baking sheet, leaving at least 1 inch in between. Let the knots raise again until doubled in size. While the knots is resting, preheat the oven to 400F. Baked the raised knots until golden brown, about 15 minutes. Rotate the sheet half way through.
While the bread is in the oven, make the topping. Melt the butter in a small sauce pan over medium-low heat. Add salt, garlic, parsley, black pepper (to taste) to the pan. Once the garlic is softened but not browned, remove from the heat.
When the bread is ready, brush the topping on the knots. Serve warm or at room temperature.