@@ag5495 He didn’t say, but I’d recommend salted butter, for the seasoning. However, if you use parmesan cheese, that’s a rather salty cheese, so you can get away with unsalted butter I’d think.
"I personally ate this entire half by myself." You know damn well you ate the entire loaf not just half. You even show us in the next bit you're chowin down on the other uncut half. Don't be afraid to admit you're one of us, embrace it.
BRIAN, in Nov of last year, you recommended Noom in a way that made sense to me. I wanted to say thank you! As of today, I’m down 75 lbs and still going. It changed my life forever and I love the healthy balance I have found. Just wanted you to know you made a difference in more ways than you know! ALSO, I so love your videos!❤️
hey there, that's awesome to hear. seriously. I used it myself and have also gotten family into it so i'm glad to hear that it has worked well for other people too 👍
@@Exercise4CheatMeals Awww, thanks! It’s a long and incredible journey of healing, and lifelong habit changes! Took me over 50 years to finally like salad and veggies. Crazy!
I made the pull apart knots tonight for my husband's birthday dinner. I did a batch and a half in order to fill my 12" cast iron pan and everyone loved them. Such an easy and yummy bread!
Made the Garlic Knots last night to accompany a creamy celery root soup - an absolute HIT! The rolls are fluffy and incredibly flavorful! Good Lord, they're tasty!
I've made these several times now (the pull apart knot version). These are a serious HIT! They are perfect game day food! They taste DELICIOUS dipped in queso (w/ homemade hatch green chili and bacon). Thank you BRIAN!!! This is officially my favorite food channel. I really trust your palette. I love all of your recipes.
After living on the road as wildfire arborists and eating out every meal for 2 years we finally settled into a home. My husband and I love cooking and you are our favorite teacher. Thanks for what you do.
Oooof! This recipe can GET IT! Definitely going to making this in the future! Garlic bread is always a win, even cheap stuff you buy can be ok, so home made AND a B-man recipe? Guaranteed winner
Love those knots, ever since I started making pizza I kept doughballs in the fridge. Now every morning I can make cinnamon rolls real easy and every evening I can make a foccacia or g bread knots without breaking a sweat. I don't make pizza anymore but I still make doughballs :)
Just wondering, are you using the same Knots recipe as in this video and how do you make those into Pizza, Cinnamon Rolls and Focaccia. Also, how long will the knots last in either the refrigerator or freezer? I’m looking for the versatility you’re talking about here to more easily make different breads throughout my week. Thanks so much👍🏼
@@markdcmountp I make 3 balls at a time - I mix 4c flour, 2c water, 1tb salt, 1tsp yeast and let it sit overnight doing some of Bman's patented stretch 'n' scoop move. I divide that into 3 balls - you can do 4 if you want them smaller. I roll them out if I want rolls, or just plop them into a small oiled cast iron skillet for foccacia. I try to allow at least 30 min for proofing but sometimes less if I'm in a pinch. Never last long enough to make it to the freezer. I bake pretty much every day. But they can last about a week is what I've heard.
These breads🥖🧄 look phenomenal 🤩. I will be making the pull apart bread for my next family get together dinner but ,☝🏽 I'm quite sure I will have to double this recipe! As garlic is my family's life blood! And I mean 🤔 who doesn't love bread!? 🤷🏽♀️ Thank you for the recipes and no fussy BS no one needs anyways! Blessings to you ✌🏽
We had your garlic knots with dinner tonight! So little effort for a big payoff. You have made me brave enough to make my own bread and rolls and, it really makes a difference to the whole dining experience. It's such a special addition to the meal and, they come together so fast. Thank you
Not only did I make the pull apart garlic knots, I modified the dough for a second run to be sweeter and made pull apart cinnamon knots with homemade frosting. Excited to see what other variations I’ll wind up doing. With this being a very fast prove time to baking I’ll use it a lot. 🎃
I love your attempt at the Canadian accent, eh? The garlic knots are going to be on my holiday menu. Thanks Bri. You always do a superb job of explaining and presenting. Thank you.
Made the knots again except instead of making them into knots I made it into a round ball and stuffed each with jalapeno jack cheese then followed same remaining instruction. WOW!!
Hey garlic bread will always be my food of choice for last meal. Great to have a garlic gnot recipe to try, thank you. Discovered/invented for myself grilled focaccia garlic bread this summer. Super popular stuff at the block party, searing hot with dark toasty grill lines.
Here's a pro move: the first time you do this, right before putting the cheese onto the bread weigh the pan, then again after adding. Now you know *exactly* how much cheese to grate going forward.
I really appreciate instructions for doughs using the stand mixer. Stand mixer shame is really becoming a thing and us mixer owners shouldn’t be forgotten about!
Okay but WHY is this recipe so good tho. I've made the garlic knots twice within the past week because it's amazing, and redonkulously easy. As in, I made it for the first time in the 2 hours before a party and it came out perfectly. Make sure to toss the knots in the cheese (in addition to the cheese on top) since the cheese touching the pan will get nice and fried in the butter. 10/10 tell your friends
So, I made your garlic knots today! Oh my. Your recipe perfect. I made them just as you said and told my son he might want to come over for dinner tonight. What a great way to get your kids to come home! I will make these often. Thank you. Seriously I love your recipes and have made several things of yours. Always looking forward to the next
Made the garlic bread to go with lasagna for dinner tonight and it was perfect! I used an Italian loaf from the store since a baker I am not, but used the garlic butter recipe as written. It was unlike any garlic bread I have had since it was so herby, but it was still so incredibly good. The instructions for heating the garlic bread were perfect. 10 minutes at 475F turned out delightfully crispy on the outside, soft on the inside garlic bread. Thanks Bry!
I added some caramelized onion jam to the dough and browned most of the butter with sage and fried the garlic and spices in the rest of the butter. delicious 👍
Butter does not need to be refrigerated as long as you use it regularly. I always have a room temp stick on my counter in its special covered butter container. Grandma taught me that.
I noticed you have the pizza steel always in your oven. Do you need to make any adjustments for timing? In other words, if you have a recipe calling for a baking time of 20 mins, do you need to bake it only for 10 mins because the pizza steel conducts heat? Do you need to wait longer for the oven to heat up?
Similar recipe, similar result, much shorter duration. 1 stick salted butter, 1 head garlic, pressed, 1/4 bunch parsley, fine chop. Melt all that together in a bowl in the microwave, stir to combine, let stand 15 to 20 mins (this is important). Slice loaf of french bread on an angle with each slice about 1" apart. Don't cut all the way through, leave the bottom intact to keep things together. Once the butter has slightly thickened after cooling, spoon about 1 tbls of the garlic butter into each cut you've made on the bread. spoon any leftover garlic butter onto the surface of the bread and put into a 350 oven for 10 to 15 mins.... outside is super crispy and the inside is pillowy and soft and SOAKED in garlic butter goodness. Sooooooooooo crazy good.
Bri, salted or unsalted butter? Also, your vids are the best thing on RU-vid. I’m from STL and live in Chicago and I love the connection you bring to both. Keep up the great work!
love this episode! I make something similar to the knots/ parkerhouse rolls for thanksgiving and christmas meals, but use traditional poultry seasonings like sage and thyme in the garlic butter
OKAY Brian, this is just getting weird. I literally suggested garlic bread/ knots yesterday on your community post. And today garlic bread & knots! I am unplugging my alexa because I am convinced you bugged my house or you live in my head (my first theory I have voiced before). LOL I will wait for the lasagna, biscuits/ scones, and pie crust videos. I appreciate these videos more than you know. My family appreciates them too! LOL
Looks really tasty! I just have one question: I've made one of your sourdough and one pizza recipe and noted that my dough is always moister than yours and much more stickier and in case of the sourdough the bread was quite flat after the bake (but still awesome!). So could you make a video about how to determine the amount of water you have to use when dealing with different types of flour? But as always: Thanks for your nice videos and inspirations:)
I like this idea Bri! Australian wheat varieties are bred to be drought-resistant and as such need more water than European or American wheat, so bread recipes always need to be experimented with and modified before they work. Some way of quickly testing without committing to a whole recipe would be great.
Through the magic of editing you don’t see him adding flour to make the dough perfect. If your dough is sticky it needs a little flour to make it workable. Flour is your friend.
