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.
Yields
6 Servings