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.
Yields
24 servings