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
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Food Tip |
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This Recipe for Ontario Bread Knots is one of thousands in the Recipes-to-go Bread Cookbook.
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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This is a recipe for Ontario Bread Knots from the recipe cookbook of Recipes-to-go (Bread)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
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A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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(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
Ontario Bread Knots Recipe brought to you by Recipes To-Go