| 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
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