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1
in a large bowl mix the warm water, sugar, active yeast and basil.
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2
let sit for about 15 minutes until the mixture starts to froth at the surface.
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3
at this point add the oil and salt, slowly mix in the flour.
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4
eventually the dough will start to form a ball, flour your hands and lift the dough out of the bowl onto a floured surface.
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5
it should still be really soft but just dry enough not to stick to your hands.
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6
gently knead for about 5 minutes
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7
after kneading, oil your hands and a large bowl.
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8
lift up the ball of dough and pull the edges to one side and pinch them together.
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9
the opposite side should be smooth and even.
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10
lay the ball in the greased bowl with the smooth side up so it will rise evenly.
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11
cover with plastic wrap or a large plate and let rise in a warm place for 45-60 minutes.
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12
the ball should double in size.
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13
you know its ready when you can stick 2 fingers in and they come out clean, leaving an indentation.
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14
take the dough out with greased hands and lay it on a cutting board.
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15
punch it down to get some of the air out of it.
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16
cut into evenly sized pieces and roll them out with floured hands to long, stringy pieces (about 4 inches).
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17
tie them in a knot and put on a tray lined with parchment paper.
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18
let rise a second time in a warm place for about 30 minutes.
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19
they should get slightly bigger.
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20
in a small bowl mix together the minced garlic, half of the olive oil and half of the earth balance.
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21
brush or spoon the mixture over the knots of dough before putting them in the oven.
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22
bake at 375F until the edges start to brown, about 15 minutes.
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23
when they come out brush them with the rest of the olive oil and earth balance mixed together and add salt on top.
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24
they taste absolutely amazing fresh out of the oven.
