This bread recipe starts with an easy to make yeast dough. After rising, the dough is rolled into a large rectangle and then cut into squares. Each square is rolled into a rope, and then the rope is tied in a knot. A garlic butter mixture is spread on the dough knots. After baking, a mixture of Parmesan cheese, parsley, oregano and melted butter is brushed on top before serving.
Course
Bread
Cuisine
American
Prep Time40minutes
Cook Time10minutes
Rising Time1hour10minutes
Total Time50minutes
Servings10people
Ingredients
¾cupwarm water105 to 115 F
1package(¼ oz) active dry yeast
1tspsugar
2 ¼cupsAP flour
2tbspolive oildivided
1 ½tspsaltdivided
4tbsp(½ stick) butter,divided
1tbspminced garlic
¼tspgarlic powder
½cupgrated Parmesan cheese
2tbspchopped fresh parsley
½tspdried oregano
Instructions
Combine water, yeast and sugar in a large bowl, stir to dissolve yeast. Let stand 5 minutes or until bubbly. Stir in flour, 1 tbsp oil and 1 tsp salt; knead with dough hook at low speed 5 minutes or until dough is smooth and elastic. Shape the dough into a ball. Place in a large greased bowl; turn to grease top. Cover and let rise in warm place 1 hour or until doubled in size.
Melt 2 tbsp butter in small saucepan over low heat. Add remaining 1 tbsp oil, ½ tsp salt, garlic and garlic powder; cook over very low heat 5 minutes. Pour into small bowl; set aside.
Preheat oven to 400 F. Line baking sheet with parchment paper.
Turn out dough onto lightly floured surface. Punch dough down; let stand 10 minutes. Roll out dough into 10x8 inch rectangle. Cut into 20 (2 inch) squares. Roll each piece into 8 inch rope; tie in knot. Brush knot with garlic mixture; place on prepared baking sheet.
Bake 10 minutes or until knots are lightly browned. Meanwhile, melt remaining 2 tbsp butter. Combine cheese, parsley and oregano in small bowl; mix well. Brush melted butter over baked knots; sprinkle with cheese mixture. Cool slightly on baking sheet. Serve warm.