| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads |
6 |
Servings |
INGREDIENTS
| 3 |
|
To 3-1/2 cups all purpose flour |
| 1 1/2 |
ts |
Slt |
| 1/4 |
ts |
Sugar |
| 2 |
pk |
Active dry yest |
| 1 |
tb |
Margarine, softened |
| 1 1/4 |
c |
Very warm water (120 – 130) |
| 1 |
|
Egg white, beaten |
| 1 |
tb |
Cold water |
|
|
Toasted sesame seed or poppy seed |
INSTRUCTIONS
In a large bowl thouroughly mix 1 cup flour, salt, sugar and undissolved
yeast. Add margarine. Gradually add tap water to dry ingredients and beat
2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl
occasionally. Stir in enough additional flour to make a soft dough. Turn
out onto well floured board. Divide dough into 16 equal pieces. Roll each
piece of dough into a rope, 18 inches long. Cut each rope into three 6-inch
ropes. Place on greased baking sheets, rolling to grease all sides of
dough. Cover with plastic wrap. Freeze until firm. Transfer to plastic
bags. Freeze up to 4 weeks. Remove from freezer, place on ungreased baking
sheets. Cover; let stand at room temperature until fully thawed, about 30
minutes. Let rise in warm place, free from draft, until doubled in bulk,
about 15 minutes. Brush with combined egg white and cold water, sprinkle
with seeds. Bake at 375 20 to 25 minutes, or util done. Remove from baking
sheets and cool on wire racks.
From: Fleischmann's Bake it Easy Yeast Book Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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