-WALDINE : -WALDINE VAN GEFFEN
0: (Makes 20
1: ) Lightly oil baking sheets
2: Sprinkle yeast and sugar over 1/4 cup warm water in large bowl
3: Stir to dissolve
4: Let stand until foamy, about 5 minutes
5: Add oil and beat 2 minutes, using wooden spoon
6: Stir in salt and 1/2 cup warm water
7: 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
8: Sprinkle remaining 1/2 cup flour on work surface
9: Turn dough out and knead until springy and flour is absorbed, about 3 minutes
10: Cover dough and let stand 5 minutes
11: Shape dough into 20-inch cylinder
12: Cut into 20 pieces
13: Let stand 4 minutes
14: Using palm of hand, roll each piece into cylinder
15: Tie into knot
16: Arrange on prepared sheets, spacing 1 inch apart
17: Cover and let stand in warm draft-free area until starting to rise, 20 to 30 minutes
18: Preheat oven to 300 deg
19: Beat egg with 1 tablespoon water for glaze
20: Brush over bread knots
21: Bake until golden, 30 to 35 minutes
22: Serve bread knots either warm or at room temperature
23: From Gemini's MASSIVE MealMaster collection at www
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