Bread Knots Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Warm water: Activates the yeast and helps form the dough.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Salt: Enhances the flavor of the bread.

Olive oil: Adds moisture and richness to the dough.

Garlic powder: Infuses the bread knots with a savory garlic flavor.

Dried oregano: Adds a hint of herbal aroma and taste.

When mixing the yeast with warm water, ensure the water is not too hot, as this can kill the yeast. The ideal temperature is around 110°F (43°C). If you don't have a thermometer, the water should feel warm to the touch but not hot. This will help the yeast activate properly, leading to a better rise in your dough.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• Warm water - Substitute with plant-based milk: Plant-based milk like almond or soy milk can add a subtle flavor and additional nutrients.

• Active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may rise faster.

• Salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and contains trace minerals.

• Olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and a different type of healthy fat.

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor.

• Dried oregano - Substitute with fresh oregano: Fresh oregano provides a more vibrant and aromatic flavor compared to dried.

• Allow the bread knots to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the knots soggy.

• For short-term storage, place the bread knots in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days. If you prefer, you can also wrap them individually in plastic wrap to maintain freshness.

• If you need to store the bread knots for a longer period, freezing is an excellent option. First, arrange the cooled knots on a baking sheet in a single layer. Place the sheet in the freezer for about 1-2 hours, or until the knots are frozen solid. This step prevents them from sticking together.

• Once the bread knots are frozen, transfer them to a freezer-safe bag or container. Be sure to label the container with the date so you can keep track of their freshness. The knots can be stored in the freezer for up to 3 months.

• When you're ready to enjoy the frozen bread knots, preheat your oven to 350°F (175°C). Place the knots on a baking sheet and bake for 10-15 minutes, or until they are warmed through and slightly crispy on the outside. Alternatively, you can thaw them at room temperature for a few hours before reheating.

• For an extra burst of flavor, brush the reheated bread knots with a mixture of olive oil and garlic powder, and sprinkle with a bit of dried oregano before serving. This will revive their delicious aroma and taste, making them as delightful as when they were freshly baked.

• Oven Method: Preheat your oven to 350°F (175°C). Place the bread knots on a baking sheet. Lightly brush them with a bit of olive oil to keep them moist. Cover with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• Microwave Method: Place the bread knots on a microwave-safe plate. Cover them with a damp paper towel to maintain moisture. Microwave on medium power for 20-30 seconds. Check and add more time in 10-second increments if needed.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegan butter to the skillet. Place the bread knots in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the bread knots in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are not overcooking.

• Mixing bowl: A large bowl used to combine the ingredients and mix the dough.

• Measuring cups: Used to measure the exact amount of flour and water needed for the recipe.

• Measuring spoons: Used to measure the yeast, salt, olive oil, garlic powder, and oregano accurately.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Clean surface: A flat, clean area where you can knead the dough.

• Kitchen towel: Used to cover the dough while it rises.

• Baking sheet: A flat sheet where you place the dough knots for baking.

• Parchment paper: Optional, but can be used to line the baking sheet to prevent sticking.

• Oven: Preheated to 375°F (190°C) for baking the bread knots.

• Knife: Used to divide the dough into small pieces.

• Rolling pin: Optional, but can help in rolling the dough into ropes.

• Cooling rack: Used to cool the bread knots after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This minimizes interruptions and speeds up the process.

Use a stand mixer: If you have a stand mixer, use it to knead the dough. It saves time and effort compared to kneading by hand.

Quick rise method: Place the dough in a slightly warm oven (around 100°F or 38°C) to speed up the rising process.

Preheat the oven early: Turn on the oven to preheat while you are shaping the bread knots. This ensures it’s ready to go as soon as you are.