| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 20 | Servings | |
INGREDIENTS
| 2 | Envelopes dry yeast | |
| 1 | tb | Sugar |
| 1 1/2 | c | Warm (105-115 deg.) water |
| 1/4 | c | Olive oil |
| 2 | ts | Salt |
| 3 1/2 | c | All purpose flour |
| 1 | Egg | |
| 1 | tb | Water |
INSTRUCTIONS
(Makes 20.) Lightly oil baking sheets. Sprinkle yeast and sugar over 1/4 cup warm water in large bowl. Stir to dissolve. Let stand until foamy, about 5 minutes. Add oil and beat 2 minutes, using wooden spoon. Stir in salt and 1/2 cup warm water. Alternately stir in 3 cups flour (1 cup at a time) and remaining 3/4 cup warm water, beating until dough is soft and sticky. Sprinkle remaining 1/2 cup flour on work surface. Turn dough out and knead until springy and flour is absorbed, about 3 minutes. Cover dough and let stand 5 minutes. Shape dough into 20-inch cylinder. Cut into 20 pieces. Let stand 4 minutes. Using palm of hand, roll each piece into cylinder. Tie into knot. Arrange on prepared sheets, spacing 1 inch apart. Cover and let stand in warm draft-free area until starting to rise, 20 to 30 minutes. Preheat oven to 300 deg. Beat egg with 1 tablespoon water for glaze. Brush over bread knots. Bake until golden, 30 to 35 minutes. Serve bread knots either warm or at room temperature. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”