Garlic Bread Knots

Bonjour!!!

It’s raining non-stop for the last 16 hours now…and I am enjoying the rainy evening with a bowl of hot soup and these home-made freshly baked ‘Garlic Bread Rolls’.. 🙂

I had planned on making these yesterday itself…the cold fermentation process required me to proof the dough for 24 hours but the result is totally worth the time and effort…there is a short cut too which would require me to ferment the dough for only a couple of hours by keeping it in a warm place.. but I have seen the difference in results.

I don’t get the sourness of yeast or the smell of it when its cold fermented and the rise is also much better.

this time around I experimented and made soup sticks with the same dough..the cluck cluck sound of the sticks made my heart sing…it was so perfectly baked.. 🙂

this idea of this recipe was taken from bharatzkitchen.. he had made garlic bread-sticks using cornmeal.. I have tried that…they turn out yum…but these garlic knots are something to crave for…

Ahh..now lets get set and cook…

GarlicBreads

RECIPE

Ingredients

  • 500 gm all-purpose flour (maida)
  • 8 grams fresh yeast / 4 gm dry active yeast
  • 1.5 cup lukewarm water
  • 1 tbsp sugar
  • 15 cloves chopped garlic
  • 3 tbsp Olive oil for dough + 1 tbsp for kneading the dough
  • 2 tbsp Melted butter for dough + 2 tbsp for brushing on top
  • 1 tsp salt
  • 1 tbsp. Oregano seasoning
  • 1 tsp Italian mixed herbs.
  • Few parsley leaves chopped.

Method:

  1. In a container take the water. Add yeast, sugar and a spoon full of maida.
  2. Give it a stir and let the mixture sit for 10 mins until milky and frothy.
  3. Add olive oil, butter, salt, garlic, oregano, mixed herbs and some parsley to the yeast mixture.
  4. Add this mixture to 1/3rd of maida. Whisk.
  5. Now add the remaining maida and mix well to combine into a smooth dough.
  6. Pour olive oil on the table top and knead for 5-7 mins until gluten develops (stretchy feel)
  7. Oil a large bowl. Keep the dough in this bowl, covered with a plastic film for 24 hours in the refrigerator. (cold fermentation this is)
  8. After 24 hours, deflate the dough on the table top.
  9. Take small portions at a time. Shape it into buns, knots,bread sticks, soup sticks.
  10. Let it rest covered with a kitchen towel for another 10-15 mins.(it will rise again)
  11. In the meanwhile preheat the oven at 180 degree C.
  12. Bake the buns for 8-10 mins or until golden brown from base and top. Brush with remaining butter and parsley mixture.

TIPS

  • Serve warm but it can be served at room temperature too.
  • Use the same dough to make bread sticks and serve with soup.
  • Make your own pav bhaji buns at home by omitting the seasonings and garlic.

Recipe by: www.abhiscookbook.wordpress.com

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