Warm and cheesy pull-apart fontina thyme bread knots that are the perfect side to any dinner.
Servings: 8 knots
1. In a small bowl, combine warm (not hot) water, yeast, and sugar. Place in a warm spot and allow the yeast to bloom, about 15 minutes.
2. In a large bowl, combine flour and salt. Add the olive oil and yeast mixture and stir to combine. If you are using a mixer, use the dough hook attachment and knead the dough for 5-6 minutes, as it pulls away from the side of the bowl. If you are not using a mixer, you can also lightly flour your work surface and knead the dough by hand until smooth.
3. Place the dough into a lightly oiled bowl and cover with plastic wrap. Let rise for approximately 1 hour.
1. Preheat oven to 400 degrees and spray a muffin pan with cooking spray.
2. In a medium bowl, combine fontina, thyme, kosher salt, and black pepper.
3. Lightly flour a work surface and roll dough into a 16x10 inch rectangle. Brush on some of the melted butter until the surface is covered, then evenly sprinkle on fontina thyme mix.
4. Pick up one of the short ends of the dough and fold it like you would an envelope, folding the other short end on top. Re-roll the dough slighly to flatten it into a 12x6 inch rectangle. Cut off the rough ends of the shorter sides. Using a sharp knife or pizza cutter, cut the long end into 8 strips.
5. Take each strip and cut 2 slits almost all the way up to the top of the short side. Hold the top of the short side and braid the 3 hanging strips, twisting slightly as you braid. Fold braid in half pinching bottom slighlty, then place in muffin pan. Repeat with remaining strips.
6. Reheat remaining butter if needed, then brush each twist.
7. Bake for 10 minutes, rotate pan, and bake for an additional 8-10 minutes or until golden. Use a knife to loosen the edges of each knot, remove from pan, sprinkle with additional thyme, and enjoy!