Wake up , wake up!!
There is nothing like a freshly baked bread, even more on a weekend. Before I started making my own bread, the only chance that I could have a freshly baked bread is when I go the baker super early. I believe bakers starts baking as early as 2:00 – 4:00 am to get the bread in time for 6:00 am opening. 2:00 am! Imagine that. I have so much respect for bakers, for being able to do this kind of work. Thanks to them, we get to have freshly baked bread early morning.
Even if I go to the bakery super early, it is not 100% sure that it is still hot when I buy it. Of course it was baked the same day, maybe just few hours ago. It made a lot difference when you got bread that is still hot from the oven. It is so soft and it smells so good. But my point is, I don’t think I will wake up that early to rush to bakery, so why not just make it at home? Homemade, the way I like it, and no preservatives added.
This recipe is actually from my original post Soft Garlic Bread. The steps and ingredients are the same, except for the addition of Parmesan Cheese, which makes a lot of difference. It gave the top crunch cheese flavor, and it worked well with garlic flavor.
I like using my Soft Garlic Bread recipe to make variation because it is so simple and easy to make. I’m pretty sure this is not the last time I am going to do it. Right now, I already have another variation in my mind that I cannot wait to try. But I will keep it for the future, I have to finish eating this entire batch first, which is not that difficult. I can eat 3 pieces in one seating! That is how good a freshly bread. I just love it. Let’s get started!
- 1 cup plus 2 tbsp lukewarm water (110F) – ( If you do not have thermometer, get hot tap water and microwave it for 15 seconds).
- 1 tbsp sugar
- 2 tsp active dry yeast
- 2 tbsp olive oil
- ¼ cup milk (Almond milk will also work) lukewarm (110F) – If you do not have a thermometer, microwave the milk for 15 seconds or 20 seconds if coming from the fridge
- 3 cups bread flour (Divided: 2 1/2 cup first dump and 1/2 cup reserve as needed) – Using bread flour makes a lot of difference because it is high in gluten. The texture will be different when you use all-purpose flour, although it will still be good.
- 1 tsp salt
- 1/4 cup Parmesan Cheese
For the glaze:
- 2 cloves garlic
- 1 tbsp. melted butter
- 1 tbsp olive oil
- 1/4 tsp. Italian Seasoning (or any herbs you have like Basil, Oregano,Thyme, Rosemary etc.)
Note: If you do not have a stand mixer, manually mix the dough until cohesive and smooth and it can form into a ball. It might tak a little bit longer but it is doable.
- In the bowl of a stand mixer fitted with the hook attachment, add water and sugar then manually stir until sugar slowly dissolve.
- Add the yeast and let stand for 10 minutes until it starts to foam.
- Add the olive oil and milk to the water and yeast mixture (from step 2).
- Add 2 1/2 cup of the dry ingredients. Using the stand mixer, in low-speed (speed 4) mix until ingredients have formed a smooth dough (around 8 minutes). If you already have a clean bowl by just using 2 1/2 cup, then no need to add the other 1/2 cup. If the dough is still sticky, add 1/4 cup at a time but not more than 1/2 cup. Texture of flour could vary depending on the brand and adding the flour in 2 addition will make it easier for you to adjust the flour. Too much flour could make the bread tough, so it’s better to do it in 2 addition.
- Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen). To help the dough rise well, I put it inside the oven which I pre-heated to 110F. Once it reached the 110F, I stopped/cancel it and open the door for 3 minutes to let some of the heat out. DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
- Transfer dough to the baking sheet/pans. Divide the dough into 12. Roll it lengthwise like a rope about 10-inch then make a knot. I used weighing scale, but you can just eye-ball it.
- Let the dough rise for another 30 more minutes (again, using the trick in step 5) until it puffs slightly.
- Brush the top with the garlic, butter and herbs mixture. If you don’t like any herbs , you can omit it. Sprinkle top with parmesan cheese.
- Pre-heat the oven to 350F and bake it fo 17 – 20 minutes or until top starts to brown.
- Transfer garlic bread to a cooling rack to cool.
- Brush with remaining garlic and butter glaze before serving.
Makes 20 – 24 pieces of garlic knots (depending on how big/small you make it)
For the Garlic Glaze:
- Chop garlic into small pieces.
- Using a microwave or stove, melt butter with the minced garlic and herbs.
Please share this recipe with your friends and Follow my blog for more delicious and interesting recipes. Thanks!
Good to know:
- You can substitute bread flour it with all-purpose flour, although there will be a difference in texture but it will still taste great. Bread flour has more protein which helps gluten development which gives the chewy and dense texture in bread.
Try it and let me know how it goes! Feel free to share this recipe and let’s get the community baking.♥