The Garlic Twist is one of our best selling gadgets. It is perfectly suited for a front counter display. Once one of the staff explains what it is to a curious customer, they almost always buy. We also get many return customers buying the Garlic Twists as gifts.” Once mixed, cover the bowl with a towel, and let the garlic herb bread dough rest in a warm place for about 15 minutes. You might also like these instructions for making sourdough bread in a loaf pan. How To Freeze + Store Yeast: Platinum Yeast from Red Star is an instant yeast. You can use active dry yeast instead. The 1st rise time may take a little longer. Reference my Baking With Yeast Guide for answers to common yeast FAQs. Sundried Tomato and Basil:Add chopped sundried tomatoes and fresh basil leaves along with parmesan cheese to the butter for a Mediterranean inspired twist.

Using a sharp knife or dough scraper, cut the log through the middle all the way up, leaving just a small part of the dough attached so you have two strands. You will be able to see the swirls of garlic and herb butter where you have sliced it (refer to step by step photos in the blog above for visual aids on how to do this). Tip the dough out onto a clean surface and knead it until the dough is soft and supple. You can do this step in a stand mixer or Thermomix if you prefer. It will take around 10 minutes to knead by hand and around 5 to 10 minutes in a stand mixer.

Conclusion

In the bowl of a standing mixer, add warm water (between 95-105 degrees Fahrenheit), sugar, and yeast. Stir, and let sit for 5-10, or until frothy. If you have lots of garlic to use up, then you might also enjoy making these sourdough recipes - roasted garlic sourdough bread, sourdough garlic bread bites (garlic knots) or this classic sourdough garlic bread recipe. If you don't have your own sourdough starter, you can find easy instructions for making a sourdough starter here. Why You'll Love This Recipe Dough: You can make these garlic knots with 2 pounds of store-bought or homemade pizza dough. This recipe yields just about 2 pounds of dough, which is enough for 16 knots or 1 pizza + 8 knots. If you only want to make 8 knots, punch the dough down as directed in step 4. Cut in half. Use the other half of the dough however you’d like or freeze for later. Shape into an 8-inch log and cut into 8 1-inch strips. Continue with the recipe as directed. You can bake this Sourdough Herb and Garlic Twist in a loaf pan if you prefer - kind of like a herb and garlic babka. Simply twist the dough and then place into a loaf tin to allow it to proof. You will need to twist it a little tighter and squish it a bit to get it in the pan, but it will puff up when it proofs. Bake for 12 minutes, or until melted and golden brown. Sprinkle with extra sea salt and chilli flakes, and serve hot or cold.

Also, as a note, I have found fresh minced garlic offers the best flavor for these garlic twists. I have used the jarred minced garlic and it isn’t quite as fresh tasting as mincing your own. You can use a lemon zester to shave your garlic to get a super fine texture. Of course, you can make as many or few twists as you would like. I have made these for our weeknight meal and also for when we entertain. I have found you just batch cook if you don’t have enough room in the oven to cook them all up at once. Fresh Garlic for Garlic Twists If you love this Garlic Twist Bread Recipe, you should also give our Pull-Apart Garlic Bread, Nutella Twist Bread and Cinnamon Twist Bread a try. It's equally delicious and oh-so-fun to eat. Ingredients in This Garlic Herb Bread Recipe Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.Olive and Rosemary:Mix in chopped Kalamata olives and fresh rosemary leaves to give the bread a burst of Mediterranean flavors. Roll the dough up into a big log - just like you would if you were making cinnamon rolls. Make sure it's rolled fairly tightly. Seal the dough up along the seam and roll it over so that the seam is at the bottom. Salted Butter- I've used salted butter in my dough and in the filling. I recommend using salted butter in the filling, but you can use any butter you like for the dough. I recommend making your own butter.

Once they have doubled in size, bake for 20-25 minutes, or until the bread is golden brown and baked through. Remove the bread from the oven and let it cool for a few minutes before removing from the loaf pans. While still warm, drizzle cinnamon roll icing over the bread. Serve warm, or let the bread cool before slicing. Enjoy! The chamber of the Garlic-A-Peel is easily removed and washed, but there are many parts that you must disassemble from this device to clean it in its entirety — the grate, a plate behind the pressing part of the lid, the chamber itself — which makes the cleaning a bit involved. The Chef'n GarlicZoom is easy enough to rinse out, but you must remove the internal blades and set them aside, which is a bit precarious and could lead to a lost piece. We rated each press against a series of metrics to see how they performed. From ease of use to effectiveness, ease of cleaning, capacity, and quality, we thoroughly assessed each press to determine which did its job the best. Ease of UseThe Garlic Twist has been our best selling item EVER! Within 2 months of carrying it, we have sold more of it than any other item we have carried for 2 years. Being a chef and store owner, the GarlicTwist has exceeded my expectations in every possible way. How many other products in your store can say you have been on a waiting list 13 times?” – Dominic Cimilluca, Owner, Dominic’s Kitchen Store, Chicago, IL

Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.While garlic and herbs are delicious in this recipe, there are so many other savory flavor combos you could try! Here are some of the other flavors I love making - they're all loved by my family and friends! I always use butter as a base and just blend my desired flavors into the butter.