Garlic Knot Bread

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4.58 from 14 votes

All the goodness of garlic knots, in an easy, giant sized braided bread loaf.

Prep Time1 30

Cook Time20

Total Time1 55

Course: Side Dish

Cuisine: Italian

Keyword: easy, garlic knots, homemade

Servings: 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

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.

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