Yield: 20 Servings
|2 \N||Envelopes dry yeast|
|1½ cup||Warm (105-115 deg.) water|
|¼ cup||Olive oil|
|3½ cup||All purpose flour|
(Makes 20.) Lightly oil baking sheets. Sprinkle yeast and sugar over ¼ cup warm water in large bowl. Stir to dissolve. Let stand until foamy, about 5 minutes. Add oil and beat 2 minutes, using wooden spoon. Stir in salt and ½ cup warm water. Alternately stir in 3 cups flour (1 cup at a time) and remaining ¾ cup warm water, beating until dough is soft and sticky.
Sprinkle remaining ½ cup flour on work surface. Turn dough out and knead until springy and flour is absorbed, about 3 minutes. Cover dough and let stand 5 minutes. Shape dough into 20-inch cylinder. Cut into 20 pieces. Let stand 4 minutes. Using palm of hand, roll each piece into cylinder. Tie into knot. Arrange on prepared sheets, spacing 1 inch apart. Cover and let stand in warm draft-free area until starting to rise, 20 to 30 minutes.
Preheat oven to 300 deg. Beat egg with 1 tablespoon water for glaze.
Brush over bread knots. Bake until golden, 30 to 35 minutes. Serve bread knots either warm or at room temperature.