Garlic Knots by Zarnak Sidhwa

Ingredients:

For Dough:

• Warm water 1-3/4 cup
• Extra-virgin olive oil 1/4 cup
• Sea salt 1 tsp
• Sugar 1 tbsp
• Dry yeast 1-1/2 tbsp
• Whole wheat flour 250 gm
• White flour 300 gm
• Bread improver 2 tbsp

Parmesan Garlic Coating:

• Unsalted butter 1/4 cup
• Extra-virgin olive oil 1/4 cup
• Garlic (crushed/minced) 2 tsp
• Parmesan cheese 1/2 cup
• Chopped basil and oregano 1/4 cup
• Sea salt to taste
• Fresh cracked black pepper to taste

Method:

1. To prepare dough: Sift flour, yeast, bread improver, salt and sugar.
2. Make well in centre, add oil.
3. Start mixing it with dough hook or hand and slowly add water until all dry flour is mixed and rough dough is formed.
4. Knead for 5-6 minutes until enough gluten is formed.
5. Leave covered in a drought free warm place to prove for 2 hours and then 1 hour in fridge to chill or overnight if you want to make dough ahead and bake first thing in the morning.
6. Making knots: Line a couple baking trays with parchment paper.
7. On lightly floured surface, pinch off and weigh ping-pong sized balls of dough (approx. 1 ounce (28 gm) each) - weighing is good practice helps keep knots evenly sized.
8. Roll dough ball back and forth between your hands and also by using an un-floured surface to create an even rope about 6-inches long.
9. (Tie into a knot (over, under, and through) and place on the lined sheet pans, leaving 1.5” space between each knots. Make all knots).
10. Cover trays with a clean plastic sheet and leave to prove for 1 hour until it doubles in size.
11. Glaze beaten eggs.
12. Bake in preheated oven at 200 degrees centigrade, for 15-20 minutes or until the top is golden brown.
13. For even baking: Place a metal pan or old metal dish filled with water on the flour of the oven, this will create steam and help even baking and a great crust of bread.
14. Parmesan Garlic Coating: While knots are baking, make coating
15. Melt butter, with the olive oil and minced garlic in small saucepan.
16. After removing knots from oven, while still warm, toss the knots with garlic coating, parmesan, and herbs.
17. Season with salt and pepper to taste. Serve warm!