Herb Garlic Knot

Made these knot last friday.
I was on MC that day, thus explains the time i have to kill, lol..
Was pretty bad with flu.
But still it didnt deter me from making those lovely bread.

It have been a long time since i made bread.
Cos of the time constrain mainly.
In my Uni days, i still have days without classes thus the time for bread.
The best part of making bread is the shaping part,
& after that seeing the dough rise to a puffy & yellowish white tender beautiful roll.
The puffing is so magical, the outcome never fail to amaze me still.
I love to see the rolls/bread puff up, don't ask me why, i just do.

This recipe doesnt need much kneading,
actually no kneading is required!
Just mix the ingredient, leave it to poof,
then punch down and cut into segments, roll into long strips and make the knot.
Leave it to poof again and brush with prepared butter & bake & wala!!!

Herb Garlic Knot

Ingredients
1. 480g bread flour
2. 1 tbsp sugar
3. 2 tsp (7g) instant yeast
4. 11/4 tsp salt
5. 2tbsp (30ml) olive oil
6. 60ml milk
7. 1cup + 2 tbsp (270ml) lukewarm water

Glaze:
1. 2 clove garlic
2. 42g butter
3. 1/2 tsp italian herbs
4. 1/2 tsp dried basil leaves

Procedure
1. To make dough, in a mixer bowl fitted with paddel attachment,
2. Combine the wet ingredient (Olive oil, water, milk) into the dry ingredient with
the paddel attachment on med speed for 8min.
3. Transfer the dough to an oiled bowl with enough space for it to rise & double,
cover with clingflim and let rise for 1hr or until double in bulk.
4. Punch down on the dough and transfer to a lightly floured surface.
5. Divide the dough equally into 8 pieces.
6. With each pieces, roll it between your palm and the table till 10" long rope.
7. Make sure that the rope like dough is sufficiently floure so that they dun stick,
tie a knot with the rope, tuck both ends into the middle of the dough.
8. Repeat the remainding segment and let dough rest for another 45mins.
9. Meanwhile prepare the glaze by mincing the garlic and mix into melted butter with herbs.
10. Brusht eh glaze on the dough after 45min of resting,
bake in preheated oven for 15min at 170C & 3min ar 180C.


Afternote
the bread is not the usual soft sweet bread we normally eat in asia.
The texture is more towards bagel, moderately hard bread that is suitably for dipping or sandwich. Dun think i'll like to eat it as itself, but as a sandwich bread it tastes great with
slight hint of garlic and herbs.