
I have been following fellow blogger, Lorraine Eliott over at Not-Quite-Nigella on Instagram and in August she posted a photo of the most beautiful bread knots I have ever seen. I knew the moment I saw them, I’d have to give them a go. They are not only beautiful, but they are also very tasty and quite easy to make so I’m sharing the recipe here so that I will remember to make them again.

I made 12 knots but to be honest, they were a little too big so next time, I’ll make 14!
Herbed Bread Knots
Makes about 12 -14 bread knots. For the original recipe please click here.
Ingredients:
- 6 g instant dried yeast
- 250 mL warm water (around 110° F)
- 400 g flour
- 6 g granulated garlic
- 3 g Salt
- 15 mL EVOO
- 70 g unsalted butter, softened
- 25 g roasted garlic purée
- 100 g Parmesan cheese, grated
- Variety of herbs to make up about 20 g, chopped or julienned
- Eggwash to glaze
Directions:
- Dissolve the yeast in the water, set aside. In the large bowl of your stand mixer, add the flour, garlic and salt and mix well.
- Add the yeasty water to the bowl with the flour mixture and knead for 2-3 minutes until it is roughly incorporated. Allow the dough to sit for 20 minutes. Then start the kneader up again and knead until a beautiful shiny dough is achieved (around 10 minutes). Grease the bowl and the dough with the EVOO and allow to proof in a draft-free location for 45 minutes or until doubled in size.
- Meanwhile, cream the butter, the roasted garlic, the Parmesan cheese and the herbs until well mixed.
- Once the dough has doubled in size, roll out to 35 cm x 50 cm. Spread the butter mixture all on the dough, right to the edge. Fold it length-wise into thirds (like you would making croissants) and lightly roll out to a slightly larger rectangle (careful not to put too much weight in rolling, otherwise the butter mixture will ooze out).
- Cut the dough into 12-14 equal widths and make an additional length-wise slit down each width without going right to the edge. Lift by each end and roll into a beautiful knot, carefully twisting each roll so that the cut sides are exposed and you can see the herbs. Tuck each end into the knot and place on a parchment-lined baking sheet. Make all of the knots and allow the knots to rest for 30 minutes covered with a clean cloth.
- Preheat the oven to 375° F. Bake the knots for 18-25 minutes or until the centre registers about 200° F. Serve immediately, but they also freeze beautifully. Reheat in a 350° F oven for a few minutes until they are warmed through.

They are a cross between bread and a laminated dough, the layers are scrumptious!
Notes:
- Any herbs would work, I used basil, parsley and thyme.
- I may not chop the herbs as finely next time.
- I can’t wait to try sundried tomatoes and basil with mozzarella cheese or a sweet treat of cinnamon butter and sugar.
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