36 : sl Party rye or pumpernickel
-bread : -bread
6 : oz Monterey jack cheese
0: 1
1: In a large mixing bowl combine 2 cups of the flour and yeast; set aside
2: 2
3: In a medium saucepan heat and stir the milk, sugar, butter, and salt until warm (120-130) and butter almost melts
4: Add milk mixture to flour mixture
5: Then add eggs and orange juice
6: Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl
7: Beat on high speed for 3 minutes
8: Using a wooden spoon, stir in orange peel and as much of the remaining flour as you can
9: 3
10: Turn dough out onto lightly floured surface
11: Knead enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total)
12: Shape dough into a ball
13: Place dough in a lightly greased bowl, turning once to grease surface
14: Cover and let rise in a warm place until double (about 1 hour)
15: 4
16: Punch dough down
17: Turn dough out onto a lightly floured surface
18: Divide dough in half
19: Cover and let rest for 10 minutes
20: Grease 2 baking sheets; set aside
21: 5
22: Roll each half of the dough into a 12x10 inch rectangle
23: Cut each rectangle into twelve 10 inch strips
24: Tie each strip into a loose knot
25: Place the knots 3 inches apart on the prepared baking sheets
26: Cover and let rise in a warm place until nearly double (about 30 minutes)
27: 6
28: Bake in a 375 oven for 10-12 minutes or until lightly browned
29: Remove from baking sheets and place on wire racks
30: Drizzle with orange icing
31: Serve warm or cool
32: Place any cooled bowknots in a single layer in an airtight container or bag and store at room temperature for up to 3 days
33: Makes 24
34: Orange Icing: In a small mixing bowl stir together 1 1/2 cups sifted powdered sugar, 1 teaspoon finely shredded orange peel, and enough orange juice (2-3 tablespoons) to make the icing easy to drizzle
35: Lemon Bowknots: Prepare Orange Bowknots as directed, except substitute 1 tablespoon finely shredded lemon peel for the orange peel and 1/4 cup lemon juice plus 1/4 cup water for the orange juice
36: Drizzle bowknots with Lemon Icing
37: Lemon Icing: In a small mixing bowl stir together 1 1/2 cups sifted powdered sugar, 2 teaspoons lemon juice, and enough milk (1 to 2 tablespoons) to make the icing easy to drizzle
38: Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #839 by L979@aol
39: com on Oct 12, 1997