Ontario bread knots
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Ontario bread knots
  Bread  
Last updated 6/12/2012 12:45:30 AM. Recipe ID 5328. Report a problem with this recipe.
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      Title: Ontario bread knots
 Categories: Breads
      Yield: 20 Servings
 
      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
 
  (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.
 




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Recipe ID 5328 (Apr 03, 2005)

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