Add, wait and add more. In a large bowl place dry yeast, sugar and 1/3 cup of warm water.
Let it sit for 7 minutes.
Add flour, olive oil, salt, remaining water into the bowl.
Mix it with your clean hands.
SECOND:
Knead it. Take out the dough and put it onto a lightly floured surface.
Knead it for 5 minutes with your hands.
Shape the dough into a ball and put it back to the bowl.
Cover the bowl with clean kitchen towel.
Let it rise in a warm draft free area for 20 minutes.
THIRD:
Punch it down three times. Punch down the dough.
Put it on a lightly floured surface and knead it for few times.
Put it back in the bowl and cover it.
Let dough rise again for another 20 minutes.
Again punch down the dough, knead it for few times, put it back into bowl and cover it.
Let dough rise for another 20 minutes.
And a third time - punch down the dough, knead it, put back in bowl and let dough rise again.
This time for 30 minutes or until double in size.
This will make the dough really fluffy and it is worth the effort.
FOURTH:
Make the knots. Take out the dough onto a lightly floured surface.
Shape the dough to a loaf.
Cut it into 10 pieces.
Take one piece and roll it 9 inch long
Make a knot.
Press ends tightly together and tuck them underneath it.
After all knots are done, place them on a parchment paper lined baking sheet.
Cover all with a kitchen towel and let them rise for 15 minutes.
FIFTH:
Garlic butter. Preheat oven to 400°F
Meanwhile melt butter.
Add garlic, oregano, cayenne pepper and salt.
Mix well.
BAKE THEM:
Bake them. Brush half of the butter mixture on the knots.
Bake them for 20-25 minutes or until golden brown.
SERVE THEM.
Top them and serve them warm. Take them out of the oven.
Right away brush remaining garlic butter over the knots.
Sprinkle cheese and basil over them.
