• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

The Frozen Biscuit

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Sides » garlic knot bread

    Published: Apr 4, 2019 · Modified: Feb 25, 2021 by Erin · This post may contain affiliate links

    garlic knot bread

    Jump to Recipe Print Recipe
    large, braided garlic bread with melted herb butter

    If you like garlic knots, then this giant garlic knot bread recipe is a must-make. It's like a king size version of a garlic knot.

    baked loaf of garlic bread shaped into a braid

    The bread itself, is pillow soft, but the creases have just the right amount of stretch and chew.

    bowl of melted butter mixed with herbs and garlic powder

    It gets slathered with garlic and herb butter before baking in the oven, so it gives the outer crusts a beautiful glow. Any extra drips fall into the creases where it bakes in, so not a drop gets lost.

    uncooked garlic knot bread with butter brushed over it

    This garlic knot bread is truly a show stopper! Try serving it with this easy and delicious Spaghetti with Meat Sauce.

     

    Garlic Knot Bread

    All the goodness of garlic knots, in an easy, giant sized braided bread loaf. 
    4.50 from 12 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Keyword: easy, garlic knots, homemade
    Prep Time: 1 hour 30 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 55 minutes
    Servings: 12 servings
    Calories: 154kcal
    Author: Erin
    Cost: $1

    Ingredients

    For the bread dough:

    • 2 large eggs
    • 1 cup lukewarm water
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • 2 ½ teaspoon active dry yeast
    • 3 ¼ cups bread flour

    For the garlic herb butter:

    • 4 tablespoons butter
    • 1 ½ teaspoons garlic powder
    • ¼ teaspoon salt
    • 1 teaspoon each dried parsley basil, and oregano (to total one tablespoon) or similar mix.

    Instructions

    • Add all ingredients to bread machine and set to dough cycle (See below for by hand instructions). The dough needs to be forming a ball, not a batter. Add a touch more flour if necessary, or water if too dry.
    • (If kneading by hand, combine all ingredients, turn over onto a flour surface, and knead for 10 to 15 minutes, before greasing a large bowl, placing dough ball in it and covering to let rise in a warm area for 1 hour.)
    • Preheat oven to 375 degrees. 
    • Once the bread cycle is complete (or the first rise is complete in the bowl), invert dough onto a well floured area. Divide into 3 equal portions. Roll the portions into 12 inch long tubes. 
    • Press the top of the three strands together, and fold under to cover the crease, fanning the long sections out in a wide, triangular shape. Proceed to "braid" the bread. Once to the end, press them together and fold under similar to the top. 
    • Mix butter, salt, garlic powder and dried herbs together in microwave safe bowl and microwave on high 30-60 seconds, until melted. Brush half of the butter over entire braid.
    • Cover loosely with plastic wrap (don't trap the dough braid from rising) and allow to rise in a warm area again for 30-60 minutes for second rise. I like to do this on top of the oven while it preheats to speed the process along!
    • Remove the plastic wrap, stir the butter with the brush (reheat if it's solidified), and CAREFULLY brush the remaining garlic and herb butter over the risen bread loaf again, being careful not to apply to much pressure that you deflate the loaf.
    • Bake for 20-25 minutes, until golden brown. 

    Notes

    1. Can be made by hand or in bread maker on dough cycle.
    2. Recipe is written for using instant yeast. But, if using active dry yeast, the yeast needs to be "proofed" by dissolving it for 5 minutes in the lukewarm water. Use the amount of water that the recipe calls for, heat to about 115 degrees F., stir in the yeast. Allow to sit for 5 minutes until the surface becomes foamy, which means the yeast is activated. You can estimate this temperature by running your finger under hot water: you should be able to stand it for about 3 seconds- any hotter and you'll kill the yeast.

    Nutrition

    Serving: 1g | Calories: 154kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 260mg | Potassium: 82mg | Fiber: 2g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!
    « Heirloom Tomato Capellini
    Bread Machine Hoagie Rolls »

    Reader Interactions

    Comments

    1. No name says

      October 19, 2021 at 9:31 am

      3 stars
      I advise to ready the whole recipe before making this bread. Total prep time is inaccurate. As written this recipe states that the total prep time is 1 hour 30 minutes. That time doesn’t account for anything other than letting the dough proof. A more accurate detail would be as follows
      prep time: 20 minutes
      Total proof time 1 hour 30 minutes to 2 hours
      Bake time: 20-25 minutes

      So time needed is actually between 2 hours 10 minutes and 2 hours 45 minutes. I will say even those numbers are conservative as it takes a bit more time between the first proof, cutting the dough into thirds, braiding the dough, and putting the melted butter mixture on top. You’re really looking at closer to 3 hours from start to finish.

      Reply
      • Erin says

        October 22, 2021 at 9:22 pm

        Hi There,
        The time frame is an estimate and bread dough has a widely varying rise time. If it's summer time, hot and humid dough can rise twice as fast as in the cold winter. It can also cause a great change in time depending on if you put it by a drafty window or not. But I've heard of people turning on their oven to 200 degrees Fahrenheit, turning it off, then cracking the door with the dough rising in there. Supposedly this can dramatically decrease rise time! It also can make the time vary depending on your bread machine's dough cycle (or if you do it by hand). The total time listed at approximately 2 hours is just an average. If you like the recipe, you might try again and see if if the process goes more quickly?

        Reply
    2. Mira says

      July 27, 2021 at 2:22 am

      Hi. Oh the bread look so delicious. Thank you for great recipes. What is the different between bread flour and white flour?

      Reply
      • Erin says

        October 22, 2021 at 9:25 pm

        Hi Mira! Bread flour has more protein, and more stretch to the gluten strands, resulting in a chewier bite. It's really good for breads like this! But all purpose is great too. If you want more in depth info on it, check out this article from Bon Appetite.

        Reply
    3. celia hernandez says

      April 04, 2021 at 10:29 pm

      5 stars
      Bread came out delicious and beautiful. The family loved it and it was very easy to make.

      Reply
      • Erin says

        April 05, 2021 at 2:36 pm

        Celia, I'm so glad! Thank you!

        Reply
      • Taylor says

        February 03, 2022 at 5:04 pm

        1 star
        This dough was WAY too sticky to work with. Even after I gradually added in probably 1/3 Cup more of flour it was still too sticky to shape. What did I do wrong??? I eventually plopped it into a baking pan because I couldn't do anything with it 🙁

        Reply
    4. Hannah joy says

      March 30, 2021 at 10:11 am

      how do I make it without a bread machine?

      Reply
      • Erin says

        March 31, 2021 at 2:40 pm

        Hi Hannah! Just combine the ingredients in a bowl, and knead by hand on a lightly floured surface for up to 10 minutes. Grease a large bowl, and set the dough in to rise for 60-90 minutes until doubled in size (covered).

        Reply
    5. Anastasia says

      March 26, 2021 at 6:59 am

      5 stars
      The bread was amazing!! My friends and boyfriend loved it!!
      Thank you for the recipe!!

      Reply
      • Erin says

        March 31, 2021 at 2:41 pm

        5 stars
        Yay! I'm so glad, thank you!

        Reply
    6. Julia says

      March 07, 2021 at 3:03 pm

      5 stars
      The most beautiful and delicious bread I have ever made!!!

      Reply
      • Erin says

        March 17, 2021 at 4:40 pm

        5 stars
        Julia, I'm so glad! Hey- did you know you can post a pic of it on the Pinterest pin? It's so exciting to see everyone else post their beautiful braided creations there too! Here's the pin link if you want to add yours, I'd love to see it 🙂 https://www.pinterest.com/pin/703756182548305/

        Reply
        • VICKI says

          May 19, 2021 at 3:43 pm

          Will this be just as good to make and freeze for a later use

          Reply
          • Erin says

            May 22, 2021 at 2:52 pm

            Yes! Just make sure you go through the first rise, then form the bread, then freeze. Take it out of the freezer, brush with the melted butter, and allow to thaw/rise for the second time on the counter at room temperature for about 4-6 hours until doubled in size. Bake as normal and brush with the garlic butter again as directed.

            Reply
            • Ashley says

              May 19, 2022 at 3:58 pm

              Would it be possible to use the bread hook attachment on mixer to knead rather than by hand?

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Click for more rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

    Seasonal Recipes

    Roasted carrots and parsnips in a balsamic honey glaze.

    Honey Roasted Carrots and Parsnips

    Sliced radishes in a canning jar.

    Refrigerator Pickled Radishes

    Salad bowl of baby spinach, goat cheese crumbles, dried cranberries, and walnuts with bowl of dressing.

    Cranberry Goat Cheese Salad with Walnuts

    A large bowl of red skin mashed potatoes with butter and herbs.

    Red Skin Mashed Potatoes

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    A ham and cheese filled pastry crust cut in half with a knife.

    Homemade Ham and Cheese Hot Pockets

    BBQ Chicken Flatbread

    BBQ Chicken Flatbread

    Gluten free onion rings on parchment paper.

    Gluten Free Onion Rings

    Ramekin of beer cheese by a salted soft pretzel on parchment paper.

    Homemade Beer Cheese

    small bowl of cabbage salsa surrounded by corn tortilla chips on a plate next to white fringe towel

    Cabbage Salsa

    This Month's Top Recipes

    How to Dry Cranberries

    Spiral macaroni noodles in a smooth cheese sauce

    How to Melt Cheese for Mac and Cheese

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Round casserole dish filled with cheesy, browned casserole.

    Sausage Gravy Breakfast Casserole

    Copycat Arby's beef and cheddar sandwich with homemade Arby's cheese sauce and red ranch sauce on an onion poppy seed bun.

    Copycat Arby's Beef and Cheddar

    Stovetop Chili

    Footer

    Copyright © 2020 The Frozen Biscuit on the Brunch Pro Theme

    Privacy Policy

    Disclaimer

    Accessibility Statement

    • Facebook
    • Pinterest
    • Twitter
    • Email