Make the Sponge:

• Add the yeast to the the warm and let sit for a few minutes
• Add the bread flour and mix with the paddle just until well combined.
• Let rise until doubled in size, about 45 minutes.
• Stir the sponge down and add the sugar, olive oil, three cups of the flour and the salt. Mix and add as much of the remaining flour until you get a smooth dough
• Replace the paddle with the dough hook and knead for 10 minutes.
• Place the dough in a greased bowl and let rise until doubled in size, about 45 minutes.
• While the dough is rising melt the butter with 1/2 tsp salt and the minced garlic. Let it gently cook for about two minutes. Set aside to cool
• Punch down the down and split into three equal portions. Roll into balls. Let rest 10 minutes.
• At this point you decide if you want to make 36 garlic knots or two loaves of bread or whatever permutation you want

To make the garlic knots:

• Take one of the balls and roll out into a small rectangle.
• Add the garlic butter to the rectangle and spread
• Fold the dough like a book and then knead it until the garlic butter is well mixed in and the dough is smooth.
• Add the 1/4 cup flour a bit at a time to keep the dough from being mushy
• Roll the dough into a ball and let it rest for 10 minutes.
• If you are going to make Italian bread punch down each ball and roll it out into a rectangle and then roll it up into a long loaf. Place it into an Italian loaf mold dusted with cornmeal or let it rest on a towel to rise for until doubled in size, about 45 minutes.
• To shape the garlic knots: Punch down the ball and cut it in half. Cut each half in half and then cut each quarter into thirds so that you have twelve equal sized pieces.
• Roll each piece out into a long thin rope and tie it into a knot.
• Place the knots on a parchment or silicone lined baking pan.
• Let rise until doubled in size, about 45 minutes
• Preheat the oven to 400°
• For the bread loaves – cut three slices on a diagonal before baking
• For the garlic knots – brush with the egg wash before baking
• Bake both in the preheated oven for 20 minutes until golden brown
• While the bread is baking mix the olive oil, garlic powder and salt
• Remove from oven
• Immediately remove the breads to a cooling rack
• While still hot brush the garlic knots with the olive oil/garlic powder mixture. Remove them to a cooling rack