Ontario bread knots
Yield: 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 (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
Instructions:
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.
