Friday, May 18, 2012

Herb & Garlic Bread Knots

 We enjoyed these lovely, fresh and hot out of the oven garlic and herb bread knots as an accompaniment to the Thai Sweet Potato soup for our second course of our Gourmet Garden dinner party. They are best eaten straight out of the oven and lathered in butter, and dipped into that silky goodness we had as an entre.

An accompaniment to Course 2:

HERB AND GARLIC BREAD KNOTS (adapted from Swapna's Cuisine)


3 cups bread flour
1 tbsp. sugar
2 tsp. dry yeast
1 1/4 salt
2 tbsp.oil
1/4 cup milk
1 cup lukewarm water


3 tbsp. Mediterranean seasoning or selection of mixed herbs
1 1/2 tsp. Gourmet Garden Garlic paste
2 tbsp. seasoned olive oil

Place flour, sugar, yeast and salt in a large bowl. Stir to combine, and then add the oil, milk and water. Mix the ingredients with your hand until a dough forms. Kneed the dough for 8-10 minutes with your hands in the bowl until the dough is soft and pliable, and forms a ball. Brush a little oil over the surface of the dough and place in bowl. Cover with plastic wrap and sit for 1 hour until it has doubled in mass.
Take the dough and make into ten even portions. Roll each piece into a ten inch long rope and tie a knot in the middle. Take the end laying above the knot and fold it underneath and back into the centre. Take the end underneath the knot and fold it over the top and into the knot centre. Place on lined baking trays and cover with a clean tea towel for a further 45 minutes until puffy.
Preheat the oven to 175C. Combine the ingredients for the glaze. Brush over the tops of each roll with a pastry brush. Bake until lightly browned, approximately 15-18 minutes. Served warm with butter.

Makes 10 rolls

NOTES: These rolls are best eaten on the day they are baked.

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