Extra Large Garlic Parmesan Knots (Pictures and Video)
This is a step by step recipe for extra large garlic parmesan knots. There is nothing better than the aroma of a freshly baked homemade bread. The bread becomes irresistible when it is brushed with the aromatic butter and covered with shredded parmesan.
Homemade bread is not hard to make. You just need to mix the ingredients for the dough and be patient enough to allow it to proof properly. If you have a stand mixer or a bread machine you can use them to make the dough even faster. It is time consuming, but it is not hard. Spend some time during the weekend to make these extra large garlic parmesan knots and you will impress your family. It is a simple step by step process that creates mouthwatering results.
How to Measure Flour?
Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all purpose flour.
What should you know before you start?
When you are making the dough never add the yeast and the salt together. I usually add the yeast to the liquid ingredients and salt to the flour. Salt can inhibit the action of the yeast.
Proof the dough away from AC vents and drafts. The dough should be well covered. I use a slightly warm oven to rise my dough. I start is at 170F for a minute or until the temperature reaches 110F and I turn it off. Sometimes I place the bowl with the dough in the microwave, without starting it or warming it in advance. It is very isolated space, without any drafts and I’m able to achieve great results.
Different brands of flour may create different results. The amount of the flour may differ depending on the brand. Your goal is to produce soft and elastic dough that is not sticky. I use Canadian brand of all purpose flour called Five Roses.
Extra Large Garlic Parmesan Knots
Ingredients for the dough
- 1 ½ cup whole milk lukewarm
- 1 Tbsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 ½ – 3 cups all purpose flour
Ingredients for the aromatic butter
- 2 Tbsp melted butter
- 2 medium sized garlic cloves
- chopped fresh parsley chives works too
- freshly grated parmesan
- Slightly warm up the milk in a microwave (for about 30-40 seconds). It needs to be warm, not hot.
- Add the milk, sugar and yeast in a deep bowl.
- Add 2 cups of flour and a teaspoon of salt in the bowl with the other ingredients and start stirring using a wooden spoon or a stand mixer.
- Keep adding the rest of the flour gradually and mixing. Transfer the dough to a floured surface and knead until the dough comes together and it is no longer sticky.
- Return the dough in the mixing bowl. Cover it with a towel or a plastic wrap and allow it to proof for one hour.
- After the dough doubles its size, transfer it on a flat floured surface and cut it to 8 equal pieces.
- Roll each piece to a 10 inch rope. Then make a knot from each rope.
- Arrange the knots on a large baking sheet (greased) and put the pan into a slightly warm oven (110-120F) on the middle rack. Proof the knots for 30 minutes.
- Without removing the pan from the oven start preheating the oven to 355F and set a timer for 30 minutes.
- While the knots are baking melt two tablespoons of butter in a saucepan and add 2 cloves of pressed(minced) garlic to it. Chop some fresh parsley or chives and add it to the butter.
- After 30 minutes of baking check if the knots are ready. They should be golden brown. Increase the baking time if needed.
- Place the knots on a cooling rack and brush them with the melted garlic butter while they are still warm.
- Top them with salt, and freshly grated Parmesan.