Ontario Bread Knots Recipe

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Ontario Bread Knots Ingredients

2 envelopes dry yeast
1 tbsp sugar
1 1/2 cup warm (105-115 deg.) water
1/4 cup olive oil
2 tsp salt
3 1/2 cup all purpose flour
1 egg
1 tbsp water

A Recipe for
Ontario Bread Knots

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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This Ontario Bread Knots recipe is one of many in our Bread Category.

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This Recipe for Ontario Bread Knots is one of thousands in the Recipes-to-go Bread Cookbook.

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Ontario Bread Knots Recipe
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
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This is a recipe for Ontario Bread Knots from the recipe cookbook of Recipes-to-go (Bread)

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Ontario Bread Knots

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Ontario Bread Knots Directions

(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.

Serves: 20

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Ontario Bread Knots Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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