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CHEESY BREAD KNOTS
Food & Drink
1½ cups warm water
35g fresh yeast (or 2½ tsp. active dry yeast)
2 tbsp. brown sugar or coconut sugar
1 tsp. salt
1 stick unsalted butter, completely melted
4½ cups bread flour
1½ cups shredded cheese
1 egg, beaten
1½ tsp. water
1 tsp. garlic salt
In the bowl of a stand mixer whisk together the water and yeast (if you are using dry yeast you will need to let this stand until it becomes bubbly on top).
Add the sugar, salt, melted butter and flour to the bowl.
With a dough hook attached mix the ingredients, starting slowly so you don't make a mess of the flour. Once the dough has come together kneed on a low medium speed (between 3 and 4 on a kitchenaid) for at least 7 minutes, or until the tough becomes smooth and elastic.
The dough may look smooth before this time but it's important to let it continue for the full time or the final texture and flavour won't be fully developed.
Cover the bowl with plastic wrap or a damp kitchen towel and let sit until doubled in size, for me this take about an hour.
Pre-heat oven to 425°f.
Make the egg wash by whisking together the egg and water.
When the dough is ready punch down in the centre and then remove from the bowl. Divide into 8 equal balls.
To make the knots flatten out one of the balls into a long rectangle, sprinkle some cheese down the centre, then pinch the dough together to form a tight seam. Roll the cheese filled parcel into a long snake then tie this into a knot. Place on a parchment lined baking tray.
Brush the knots with egg wash and then lightly sprinkle with garlic powder.
Bake for 16 minutes or until golden, then try not to eat them all at once.
Notes Best eaten within 2 days or freeze for up to 4 weeks