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.
The bread itself, is pillow soft, but the creases have just the right amount of stretch and chew.
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.
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.
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Servings: 12 servings
Calories: 154kcal
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
- Can be made by hand or in bread maker on dough cycle.
- 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
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No name says
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.
Erin says
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?
Mira says
Hi. Oh the bread look so delicious. Thank you for great recipes. What is the different between bread flour and white flour?
Erin says
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.
celia hernandez says
Bread came out delicious and beautiful. The family loved it and it was very easy to make.
Erin says
Celia, I'm so glad! Thank you!
Taylor says
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 🙁
Hannah joy says
how do I make it without a bread machine?
Erin says
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).
Anastasia says
The bread was amazing!! My friends and boyfriend loved it!!
Thank you for the recipe!!
Erin says
Yay! I'm so glad, thank you!
Julia says
The most beautiful and delicious bread I have ever made!!!
Erin says
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/
VICKI says
Will this be just as good to make and freeze for a later use
Erin says
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.
Ashley says
Would it be possible to use the bread hook attachment on mixer to knead rather than by hand?