Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 To 3-1/2 cups all purpose
-flour
1 1/2 ts Slt
1/4 ts Sugar
2 pk Active dry yest
1 tb Margarine, softened
1 1/4 c Very warm water (120 - 130)
1 Egg white, beaten
1 tb Cold water
Toasted sesame seed or
-poppy seed
In a large bowl thouroughly mix 1 cup flour, salt,
sugar and undissolved yeast. Add margarine. Gradually
add tap water to dry ingredients and beat 2 minutes at
medium speed of electric mixer, scraping bowl
occasionally. Add 1/2 cup flour. Beat at high speed 2
minutes, scraping bowl occasionally. Stir in enough
additional flour to make a soft dough. Turn out onto
well floured board. Divide dough into 16 equal pieces.
Roll each piece of dough into a rope, 18 inches long.
Cut each rope into three 6-inch ropes. Place on
greased baking sheets, rolling to grease all sides of
dough. Cover with plastic wrap. Freeze until firm.
Transfer to plastic bags. Freeze up to 4 weeks.
Remove from freezer, place on ungreased baking sheets.
Cover; let stand at room temperature until fully
thawed, about 30 minutes. Let rise in warm place,
free from draft, until doubled in bulk, about 15
minutes. Brush with combined egg white and cold water,
sprinkle with seeds. Bake at 375 20 to 25 minutes, or
util done. Remove from baking sheets and cool on wire
racks.
From: Fleischmann's Bake it Easy Yeast Book Shared By:
Pat Stockett
