It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
The blog I got assigned this month is Stephanie’s Dessert Before Dinner. She has a beautiful blog full of amazing recipes. She says that one of the things she enjoys the most doing is baking bread, so I HAD to try one of her bread recipes. I chose these Garlic Knots because my eldest daughter adores garlic bread and I knew she would devour them! And so did she… but she wasn’t the only one and the whole family loved them. Contrary to what many people think, garlic bread is not an Italian thing. In fact, the first time I ate it I was 15 years old… I had it at a friend’s house in Denmark. I seriously have no idea how it’s been made into a typical Italian dish. Anyhow, I love it! These Garlic Knots are soft, buttery, brioche-like rolls that send the “old garlic bread” into retirement, at least at our place. You should have smelled the aroma coming out of my kitchen while these were baking, it was to die for! We could barely wait for them to cool down and we ate them warm… I just had enough time to click a few pictures and then they were gone! An absolute winner recipe, to make over and over again.
Thank you so much for sharing such a fantastic recipe Stephanie! Please, make sure you drop by Stephanie’s Dessert Before Dinner and check out her beautiful site!
Garlic Knots - soft, buttery, brioche-like rolls that send the “old garlic bread” into retirement.
- 480 gms – 3 cups all-purpose or bread flour
- 7 gms – 2 ¼ tsp active dry yeast
- 1 tbsp granulated sugar
- 1 ¼ tsp salt
- 2 tbsp extra virgin olive oil
- 60 ml – ¼ cup milk
- 265 ml – 1 cup + 2 tbsp lukewarm water
- 4 cloves garlic minced (I used a garlic press)
- 55 gms – 4 tbsp salted butter melted
- 1 tsp dried oregano
- 1 tsp dried parsley or 1 tbsp fresh chopped Italian parsley
Mix the sugar, yeast and warm water and let the yeast proof for 10 minutes
Combine the flour, yeast mixture, salt, extra virgin olive oil and milk in the bowl of an electric mixer fitted with the paddle attachment and knead until the dough passes the “window pane test” (it has to stretch thin and not break, when pulled).
Make it into a ball and let it proof in a greased, covered bowl for 1 hour or until doubled in size.
Divide the dough into 8 pieces and shape them into knots, by rolling the dough into 8 long ropes. Tie a knot in the center, then fold the rope underlying the knot over the top, and fold the rope overlying underneath and secure it in the center.
Let the knots rise on a baking tray covered with baking paper for another 45 minutes.
In the meantime, melt the butter and combine it with the garlic, oregano and parsley.
Bake in a pre-heated oven at 175°C – 350°F for about 15-20 minutes or until golden.