4 cups bread flour |
|
1 teaspoon salt |
2 tablespoons sugar |
|
4 Tablespoons oil, butter or margarine |
1 package dried (active dry) yeast |
|
1 large egg |
1 cup warm milk or water |
|
Egg wash |
Dissolve the sugar in 1/4 cup of warm milk or water in a cup or small bowl.
Add yeast let sit until foamy.
Combine foamy yeast with milk or water.
Gradually beat in the milk or water into 1 1/4 cup of the flour to make a smooth batter.
Slowly add the oil or margarine, the egg, the salt, and the remaining flour.
Mix well to a fairly soft dough that leaves the sides of the bowl clean.
Knead for 10 minutes.
Let rise approximately 1 hour or until double in size.
Knock back the risen dough, and then knead again for 3 to 5 minutes.
Separate into two portions and place in loaf pans.
Let dough rise 45 minutes or until doubled.
Brush the bread with the egg wash (beat 1 egg with 1 tablespoon of water).
Bake in preheated oven 350° for 35 to 45 minutes.
The crust will be golden brown and the bread will sound hollow when tapped.
Cool about 15 minutes on a wire rack.
Take the two ends of the strand and loop them to form a knot.
Repeat with the remaining dough.
Roll out 2-oz dough to a strand about 4-6 inches long.
Coil up the dough from one end.
Repeat with the remaining dough.
Shape into small smooth balls.
Arrange in clusters of three on a greased baking sheet, making sure that the three pieces of dough touch each other.
Repeat with the remaining dough.
After shaping the rolls, place them on greased baking sheets, spacing them well apart.
Let the dough rise until doubled in size.
Brush with egg wash, and sprinkle with poppy or sesame seeds, or leave plain.
Bake the rolls for 25-30 minutes until golden-brown and they sound hollow when tapped underneath.
Cool on a wire rack.
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