Easy Braided Garlic Bread (Eggless, Vegan) | Homemade Bread Recipe

This recipe is a delicious and beautiful twist to the classic garlic bread recipe. Garlic bread is a beloved comfort food, but have you ever tried its equally delicious cousin, Garlic Knots? Making it is so much fun and the result is – Just So Wao! These twisted, buttery bites are the perfect combination of soft, fluffy dough and garlicky goodness, making them a crowd-pleasing appetizer or side dish for any meal.

Let’s dive into the recipe of this knotted garlic bread recipe. It is eggless, stays fresh and soft for longer, and tastes incredibly good.

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Tips to bake it right

1. Room Temperature: Make sure that all the ingredients are at room temperature.
2. Measure Accurately: Correctly measuring the ingredients is very important. Adding extra flour is one common mistake. Fluff the flour and fill it up in a measuring cup using a spoon. Level it off with a knife. I would recommend buying a kitchen scale. It makes the work much easier.
3. Sifting: Sift the flour. This ensures that there are no lumps in the dough.
4. Overmixing: This is something that happens accidentally. Over-mixing the dough makes this bread hard and it does not rise enough. If you are kneading by hand, knead until it becomes soft and smooth. And if you are using a stand mixer, knead till it starts to leave the sides (not completely though). Touch the dough with your finger. If it doesn’t stick, that’s your clue to stop kneading.
5. Milk Temperature: Make sure it is lukewarm – neither hot nor cold. If it is too hot, it will kill the yeast. If it is cold, it won’t activate the yeast. You should be able to put your finger in the milk. That’s another clue!

Can we replace all-purpose flour with whole wheat flour?

This is the most common question. To make things healthier, we feel like replacing refined flour or all-purpose flour (maida) with whole wheat flour. But it doesn’t work that easily. Baking involves science and maths too. Replacing one ingredient and keeping other things exactly the same won’t give you the same result or in fact, may ruin the bread.

Every flour has a different protein content which gives different results in bread baking. The higher the protein, more is the gluten formation. More gluten formation gives a higher rise to the bread.

You may think that whole wheat flour has more protein so it should have more rise. But whole wheat flour contains fibers and bran which cuts the gluten formation. This leads to low-rise and denser and dry bread.

To achieve good results with whole wheat flour, try replacing 25% of the refined flour first and then gradually proceed. Whole wheat flour will need more moisture to soften the bran.

What happens if we over-knead the dough?

Over-kneading is another mistake that we should avoid. It results in hard and dry bread. Once you knead the dough for a little extra time, it becomes extremely difficult to manage it further. It even becomes impossible for the dough to come together.

There are a couple of things that you can follow to make sure that your bread is well-kneaded:

• Non-Sticky Dough: The other two methods below are the foolproof way to check if the dough is done but there is one more way to check if the dough is just perfect. If you are using a stand mixer, you will notice after a while that the dough starts to come together (not sticking to the sides and starts to clean the bowl) and looks smoother. At this stage, touch the dough with your finger. If it sticks to your finger, you need to knead more. If it doesn’t stick, try the window-pane test to be sure.
• Window Pane Test: To check if your dough is done, take a piece of your dough and stretch it gently. Put it in front of the window or some light source in general and if you can see the light through the dough, it is done. If the dough breaks while stretching, it doesn’t have enough gluten to hold it. Knead further till it passes the window-pane test.

(Image credit: Apartment Therapy)

• Bounce Back: Once the dough is done, shape it into a smooth dough ball and gently press it with your finger. It is perfectly done if the dough bounces back (not completely though).

Can we knead the dough with our hands instead of using the stand mixer?

If you don’t have a stand mixer, knead it on the kitchen counter using your hands. Do not be tempted to dust some flour since the dough is sticky. After some time, the dough will develop gluten and come together. Knead until it becomes smooth, elastic, and comes together in the shape of a ball. It would take around 10 to 15 minutes.

On the plus side, you will have some good arm exercises if you knead with your hands. 🙂

How long does this bread stay fresh?

This bread can easily stay fresh, soft, and moist for up to 2 days. After 2 days, it will start to become a little dry. To reheat, simply warm them in the microwave until heated through.

Store this bread in an air-tight container to keep it soft. You can put them on the kitchen counter itself. To keep the bread for a longer time, store it in the fridge.

How is the Garlic Bread Texture?

When it is out of the oven, it will have a slightly hard surface. But let it cool down completely. After cooling, the bread will become soft. Press it in between your hands and it will bounce back.

It is extremely soft from the inside and will not crumble at all.

Is this recipe vegan?

Yes. This homemade knotted garlic bread is vegan and plant-based.

Tools and Equipments Needed

1. Stand Mixer
2. Kitchen Scale

More Bread Recipes – just as good

1. Cinnamon Buns (Vegan)
2. Focaccia Bread for beginners (50% whole wheat flour)
3. 100% Whole Wheat Focaccia Bread
4. Extremely Soft Bread Loaf

With their soft, pillowy texture and irresistible garlic butter flavor, these homemade garlic breads are sure to become a new favorite in your home. Whether you’re hosting a dinner party or simply craving a comforting treat, these twisted delights are guaranteed to impress. So, roll up your sleeves and get ready to bake this beautiful bread at home.

If you try this recipe, please share your reviews in the comment section below. Do share a photo on Instagram and tag us @thefearlesscooking. We love seeing your recreation of our recipes.

Happy baking. 🙂

Love from us,

Richa