Saturday, April 2, 2011

Garlic Bread Knots

I've been looking for a really good breadstick recipe for a while. I have tried a few and none of the others have really blown me away until this one. Or maybe my bread making is just getting better. Either way, I now have my "keeper" breadstick recipe. I actually tied these in knots for more of a garlic roll, but it would do fine rolled out into sticks as well. We had them with lasagna, but they would be delicious dipped in Italian Sausage Soup. You could also leave out putting the garlic butter on top and just have them plain. Have them with anything, just make them soon!

Garlic Bread Knots
Adapted from: and Annie's Eats

2 1/2 teaspoons yeast
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup olive oil
2 1/2 - 3 cups bread flour

Garlic Glaze:
2 cloves garlic
2 tbsp. melted butter
½ tsp. Italian seasoning

1. In a bowl mix together the yeast, warm water, and brown sugar. Let sit for 5 minutes. Add salt and olive oil and mix together. Add in flour a 1/2 cup at a time until a dough forms.
2. Turn dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and pliable. Placed dough in a lightly oiled bowl and turn once to coat. Cover with a clean towel and place in a warm, draft free place, such as the microwave. Let rise for one hour or until dough has doubled in size. (Dough has doubled when you press into the center and the dough does not spring back.) Punch down and let rise another 30 minutes.
3. Preheat oven to 375 degrees. Punch down dough and turn onto a lightly floured surface. Knead a few times until dough is pliable. Cut the dough into even portions. Roll out into breadsticks or tie into knots. Place on greased baking sheet and cover with a clean towel. Let dough rest for 15 minutes. While dough is resting mix together garlic glaze. Once dough has rested, brush on the garlic glaze. Bake for 20 minutes, or until tops are golden brown.

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