- Homemade •Garlic •Oregano •Bread
Oregano Garlic Knots
Hello friends and readers, I hope you’re doing well. I don’t know from where to start: This delightful Oregano garlic knots is my first blog post which I had created back in 2017 however due to various reasons and mother to a toddler, I could never share or publish any post back then. Now, here I’m on 2nd November 2022, extending my home cooking and baking journey which I had created in 2020 on Instagram known as @aniskitchenstories to a full flagged food blogger.
Let’s start the journey by this delightful Oregano Garlic knots. It’s so soft, fluffy & delicious with the aromatic butter garlic herb, perfect for snacking or as side dish. It’s equally easy to bake and once you get it right you’ll not stop making it once. My son loves baked goodies and this’s the only reason that has made me hooked to baking cakes, cookies breads & buns. Oregano garlic knots is one of those easy and aromatic bread that my family enjoys it on any given day.
Ingredients (serves 3 to 4)
• 1/4 cup warm water
• 1/4 cup milk
• 10 gms active dried yeast
• 1 tsp honey
• 2 tbsp olive oil
• 1 cup whole wheat flour
• 1 cup all purpose flour
• Extra 1/4 cup of flour while kneading
• 1/2 tsp salt
• 2 tsp dried Oregano
Topping Ingredients:
• 50 gms melted butter
• 1 tsp Italian seasoning
• 8 garlic cloves grated
• 1 tsp Chopped parsley
Method:
Whisk the warm water, milk, yeast, and honey together in the bowl. Cover and allow to rest for 5 minutes. When the yeast is activated & foaming add the olive oil, salt, oregano and half of the flour. Combine it with a rubber spatula. Now add the remaining flour. Knead it well, add more flour if needed. 10 mins kneading is enough to form a smooth dough. To check if the dough is ready, Poke it with your finger, if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Lightly grease the bowl with the olive oil and place the dough, coat it with the oil. Cover with a clean kitchen towel and let the dough rise for minimum 1 or 2 hours or until double the size.
When the dough is ready punch it to release the air. Now on a floured surface shape the dough into a round shape. Using a very sharp knife or bench scraper, slice the dough into 16 balls. Roll it into a thin rope, tie each into knots. Arrange the knots on lined baking sheets. Cover the shaped knots and let them rest for at least 30 minutes to 45 minutes. They will slightly puff up to softer rolls.
Preheat the oven to 200 degree Celsius for 8 to 10mins.
For the topping, Stir the melted butter, garlic, Italian seasoning and parsley together. Brush on the knots. Reserve some of the topping for later use.
Bake the garlic knots for about 15 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter topping. Serve warm 😍
Notes: When the garlic knots are still warm, you can add chopped parley and grated Parmesan cheese for extra flavour and taste. Enjoy with your favourite sauce. I like mine with light hot peri peri sauce and marinara sauce.
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