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Ontario Bread Knots

Ontario Bread Knots

Ontario Bread Knots


2 Envelopes dry yeast

1 Tablespoon sugar

1 1/2 Cup warm water (105 to 115 degrees)

1/4 Cup olive oil

2 Teaspoons salt

3 1/2 Cups all purpose flour

1 Egg (beaten with 1 tablespoon water)


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 add 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 and let stand 4 minutes.  Using the palm of your hand, roll each piece into cylinder.  Tie into knots.  Arrange on baking sheets, spacing 1 inch apart.  Cover and let stand in warm draft free area until starting to rise 20-30 minutes.  Pre-heat oven to 300 degrees.  Brush knots with glaze.  Bake until golden 30-35 minutes.  Serve warm or room temperature.  To serve, lay knot on rim of soup bowl!



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