Knoblauchkracherl
Knoblauchkracherl is a traditional German bread roll flavored with garlic, a staple in many Bavarian households. This aromatic and flavorful bread has been a beloved accompaniment to numerous meals, especially during festivities and gatherings, bringing a delightful crunch with every bite. Knoblauchkracherl translates to 'garlic cracker', a name that perfectly captures the essence of this crispy and savory roll.
History of Knoblauchkracherl
Originating in the Bavaria region of Germany, Knoblauchkracherl finds its roots in the agricultural communities where garlic was abundantly grown. These communities were known for their hearty meals that made use of local ingredients. Over time, these garlic-infused rolls became common at dinner tables, cherished not only for their taste but also their simplicity. They became a popular item during Oktoberfest, adding garlic notes to the palate-cleansing entrees.
Ingredients
- Flour - 500g
- Yeast - 10g
- Warm Water - 300ml
- Garlic - 4 cloves, minced
- Sugar - 1 teaspoon
- Salt - 1 teaspoon
- Olive Oil - 2 tablespoons
Preparation
Before we dive into the creation of our beloved garlic rolls, ensure that all ingredients are fresh and accurately measured for the best results.
Step 1: Activating the Yeast
Begin by mixing the yeast and sugar in a small bowl with half a cup of warm water. Allow the mixture to sit for about 10 minutes until it becomes frothy. This is a crucial step to ensure your bread rises properly during the baking process.
Step 2: Preparing the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture along with the remaining warm water and olive oil. Add the minced garlic. Stir together until a sticky dough forms.
Kneading and Rising
Step 3: Kneading the Dough
Flour a surface and knead the dough for about 10 minutes or until it becomes smooth and elastic. This step is essential to develop gluten in the dough, which contributes to the texture of the final product.
Step 4: Letting it Rise
Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1-2 hours or until it has doubled in size. Check your cooking timer to keep track of the rising time.
Shaping and Baking
Step 5: Shaping the Knoblauchkracherl
Once the dough has risen, punch it down gently to deflate. Divide the dough into 12 equal portions, shaping each portion into a ball. Place the rolls on a baking tray lined with parchment paper, leaving space for them to expand.
Step 6: Final Rise
Cover the rolls once more and let them rise for another 30 minutes. Preheat your oven to 200°C (392°F) while you wait for the second rise.
Step 7: Baking
Place the tray of rolls into the preheated oven. Bake for 15-20 minutes or until the flour turns golden brown and the rolls sound hollow when tapped on the bottom. Refer to your cooking timer to ensure you bake them to perfection.
Enjoying Your Knoblauchkracherl
Once baked, allow the Knoblauchkracherl to cool slightly before serving. They are best enjoyed warm, straight from the oven, with a dash of butter or olive oil drizzled on top. Pair them with a hearty stew or a fresh salad to complement their garlic flavor. For the perfect Bavarian experience, enjoy these rolls with a glass of Bavarian beer during a traditional meal.