Categories: Breads
Servings: 24
1 pk Active dry yeast 1 c Lukewarm water
1/4 c Warm water 3 1/2 c Sifted flour
1 1/2 ts Salt Egg white
Soften yeast in water. Combine salt and lukewarm water, beat in 1 cup
flour. Blend in softened yeast, stir in 2 1/4 to 2 1/2 cups flour, enough
to make a moderatelyu stiff dough. Turn out onto floured work surface,
Knead 10-15 minutes, until elastic, Knead in remaining flour. Place dough
in lightly greased bowl, turn once to grease top. Let rise until doubled in
bulk (60 minutes)Punch down. Let rise until doubled in bulk again.(45
Minutes) Divide into 2 portions. Divide each half dough into 12 equal
parts. Roll each piece about 12 inches long and 1/2 inch in diameter. Place
1 inch apart on greased baking sheet and brush with a mix of water,
slightly beaten egg white. Let rise uncovered until doubled in bulk(60
minutes) Brush again with egg mix. Sprinkle with salt. Place large shallow
pan on lower rack oof preheated 400 F Oven, fill with boiling water. Bake
dough at 400 F for 15 minutes. Brush again with egg mix, and bake an
additional 10-15 minutes.
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