For the Bread
– 3 cups white bread flour (12 3/4 ounces)
– 1 packet dried yeast (2 1/4 teaspoons or 1/4 ounce)
– 2 teaspoons sugar
– 1 teaspoon salt
– 1/4 cup butter, melted (4 tablespoons or 2 ounces)
– 1 cup warm water (8 ounces)
– Drizzle of olive oil, for oiling the dough
For the Garlic Butter
– 1/2 cup butter (8 tablespoons or 4 ounces)
– 4 garlic cloves, grated or minced to a paste (4 teaspoons)
For the Topping
– Small bunch parsley, finely chopped
– 1/2 cup Parmesan, finely grated (1 ounce)
– Salt, to taste
1. Add the flour, yeast, sugar, and salt to a large mixing bowl. Mix together with a spoon then pour in the melted butter and water. Mix together into a rough dough then (if kneading by hand) turn the dough out onto a lightly floured surface and knead for 10 minutes. Alternatively, leave the dough in the bowl and add to a stand mixer fitted with the dough hook. Mix on the lowest speed for 5 minutes.
2. When the dough is ready it should be soft and pliable. Shape into a ball then place inside a large bowl. Drizzle with oil then turn the dough over to coat completely. Cover with a clean kitchen towel and place in a warm spot, allow to rise until doubled in size. This should take between 1.5-2 hours.
4. When the dough has doubled in size, turn it out onto a lightly floured surface. Use your hands to form it into a rectangle of approximately 18 inches long. Using a sharp knife, cut the dough into 18 strips.
5. Take a strip in your hands and roll it into a log shape about 5 inches long. Tie it in a knot then tuck the ends underneath. Place the shaped knot onto one of the prepared baking trays. Repeat with the rest of the dough.
9. While the garlic knots are baking prepare the marinara. Combine crushed tomatoes, minced garlic, oregano, white wine vinegar, and sugar in a small saucepan. Bring to a simmer, then cover and let it cook over a low flame while the bread bakes.