If you feel that baking bread at home strains that internal belief in you, voicing you being a skilled home cook, you are on the right page. Bread baking should not be a fear for anyone. It is a post where you will find so many tips to create/bake awesome bread at home. Ignore the fear and come along to learn how to bake beautiful, soft, delicious Garlic knots at home.
The video attached in the post will guide you through all the steps. You can accomplish this recipe, even if you don’t have a dough kneading machine at home. We will use our hands to knead the dough.
I believe as Indians we have inherited the skill of kneading the dough. Rotis are made every single day in our home kitchen. I am not trying to compare the roti dough and bread dough here. We can’t deny that bread dough needs more work. All I am suggesting is to change the perspective about kneading. It is not a difficult task. See the video and give the recipe a try.
Before we go ahead I would like to share some points, which can be of great help if you are a newbie in the bread baking zone.
I have used instant dry yeast in the recipe. You can add Instant dry yeast to the flour directly, but I have activated it before adding to the rest of the ingredients. Because the packet of yeast I had at home, was a bit old and I wasn’t sure about its potential. So activating the yeast in warm milk along with some sugar to be sure of rising in the bread was a good idea. Take Lukewarm milk. Shouldn’t be hot or the yeast will die. Should not be cold, because the yeast will not activate.
Yeast starts to feed on the starch/sugar and burps out carbon dioxide, which gives a rise to the bread. Do you want to know more about yeast and the types of yeast available in the market? This is a wonderful article which will clear all your doubts.
It is important to develop the gluten in the bread dough so it can hold those burps of carbon dioxide inside the bread. Gluten gives structure to the bread. When we knead the dough the gluten develops. Refer to the video, for easy kneading steps. If you want to understand gluten in-depth, this article will be of help.
If you have a bread kneading machine, please go ahead and use it for these garlic buns. It will save time and energy. You can do kneading with hand, but if you are want to bake bread at home very often, buying a machine would be a good investment.
I have used parsley along with garlic in this recipe. You can choose any herb or spice that will compliment the garlic flavours.
Most of the recipes you will find on the internet will advise giving, 45 minutes to 1 hour for the second rise. I say, don’t bake them till the shaped bread is double in size.
A bench scraper is your best friend when you do bread at home.
You can egg wash the risen garlic knots or use some milk to brush them before baking. This helps in achieving beautiful golden colour.
As soon as the baked knots come out of the oven brush them with butter. This will make sure they remain soft.
- Mixing bowls
- 100 ml Lukewarm Milk
- 7 gm Instant Dry Yeast https://amzn.to/3lvOe1Q
- 240 gm all purpose flour (maida)
- 5 gm Salt
- 15 gm Sugar
- 70 ml Water for kneading
- 3-4 Whole Garlic cloves
- 17 gm Butter
- 5 gm Dry Parsley https://amzn.to/3lC2NRE
- 2.5 gm Coarser salt https://amzn.to/3fAV81M
- 2 tsp Greens of spring onion
- 1 tbsp Flour for dusting
- 1 tbsp Milk to brush the shaped knots before baking
- In a cup take 100 ml of lukewarm milk. Add a pinch of sugar and 7gm of yeast to the milk. Stir it once. Let it sit untouched for 5-6 minutes. When you see those tiny bubbles on the top, it means that the yeast is activated and you can go ahead with the next step of the recipe.
- In a bowl add the flour. Add 15 gm of sugar and 5 gm of salt. Make space in the centre and pour that yeast milk mix. Add little water and start to incorporate dry flour into the wet ingredients. Refer to the video for an easy understanding of this step.
- Gradually add water and knead this dough on a kitchen counter for 15- 20 minutes. Knead to develop the gluten, till you get a soft, smooth, elastic dough ball. Add 5gm of soft butter to this dough and knead further to incorporate the butter. Make a soft smooth dough ball.
- Rub some butter in the inside of a big bowl and keep the kneaded dough in for first proofing. Cover the bowl with plastic wrap and keep it in a warm place to rise.
- The dough will rise in an hour or might a little more time to get double in size.
- Prepare garlic butter mix by mincing https://amzn.to/3lys2E7 a few cloves of garlic in a mortar and pestle. Add in 1/2 a teaspoon of salt and mince it very fine. Add this garlic paste to 10 gm of butter which is at room temperature. Mix it and set it aside.
- Once the dough rises well. Dust a little flour on the kitchen counter and gently flip the risen dough on it. Spread the prepared garlic parsley butter on top and fold the dough into a parcel.
- Use a rolling pin to flatten it out and cut out eight equal parts of this dough sheet using a bench scraper.
- Take one piece at a time and bring the edges together to form a ball. Refer to the video for a better understanding. Shape all the pieces into balls and let them rest for 5 minutes.
- Now dust a little flour on one of the balls and using two hands roll it out into a thin log. Bring the edges of the log together and tie a knot of the dough.
- Shape all the balls into knots and place them on a baking tray, lined with parchment paper.
- Cover and keep in a warm place to rise the second time. This rise might take 1 hour or more, but don’t lose your patience and wait till these knots get double in size.
- Preheat the oven for 15 minutes at 180*C. Brush some milk on the risen garlic knots and bake for 25 minutes.
- Meanwhile, add greens of spring onion to the leftover garlic butter and microwave it for a couple of seconds.
- As the baked knots come out of the oven brush https://amzn.to/3Ae5FrD this garlic butter on top. Let them cool on a wire rack and enjoy!
Many of you have asked me which oven would be suitable for a family where baking happens regularly. Here is my answer. Buy this oven, click on the image