I had never made a bread mix with buttermilk and i was keen to try it. It's in between a scone and a bread, but oh so delicious! beware these knots are highly addictive!
Ingredients:
Buttermilk bread mix
220g Strong flour
2t Baking Powder
1t Sugar
1/2t Baking soda (Bi-Carb Soda)
1/2t Salt
180g Cold Butter, cut into cubes
3/4 cup Cold, Buttermilk
Garlic Parmesan coating
1/4 cup unsalted butter, melted
2 tablespoons freshly grated Parmesan
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
Method:
In a large combine the flour, baking powder, sugar, baking soda, and salt. Using your fingertips, mix in the butter until the mixture resembles breadcrumbs. Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not over mix, the dough should be sticky. Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking. Place in the fridge for 10 mins then use.
Preheat oven to 200’c. Lightly spray a lined baking sheet. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside. Cut the earlier prepared dough into 16 pieces. Roll each piece into a rope and tie into a knot. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes. Serve immediately, brushed with remaining butter mixture.
Buttermilk bread mix
220g Strong flour
2t Baking Powder
1t Sugar
1/2t Baking soda (Bi-Carb Soda)
1/2t Salt
180g Cold Butter, cut into cubes
3/4 cup Cold, Buttermilk
Garlic Parmesan coating
1/4 cup unsalted butter, melted
2 tablespoons freshly grated Parmesan
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
Method:
In a large combine the flour, baking powder, sugar, baking soda, and salt. Using your fingertips, mix in the butter until the mixture resembles breadcrumbs. Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not over mix, the dough should be sticky. Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking. Place in the fridge for 10 mins then use.
Preheat oven to 200’c. Lightly spray a lined baking sheet. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside. Cut the earlier prepared dough into 16 pieces. Roll each piece into a rope and tie into a knot. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes. Serve immediately, brushed with remaining butter mixture.
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