Garlic knots by
1 ½ cups white bread flour
1 teaspoon instant dry yeast
1 teaspoon salt
1 cup warm water
2 teaspoons olive oil
flour, extra for dusting
3 tablespoons butter, melted
4 cloves garlic, crushed
1 small handful fresh parsley, chopped
½ cups white bread flour
teaspoon instant dry yeast
teaspoons olive oil
tablespoons butter, melted
cloves garlic, crushed
small handful fresh parsley, chopped
For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
Pour the water and 1 teaspoon of olive oil into the well and mix together.
Knead for about 7-10 minutes until the dough is springy.
Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
Place the knots on a baking tray.
Bake in a 350°F (180°C) oven for 10 minutes.
Prepare the garlic butter by mixing the butter, garlic, and parsley.
Coat the knots with the butter mixture and bake for another 5 minutes.
Nutrition Information (per serving):
|| 6 g
|| 2 g