Ingredients
1 pkg. active dry yeast
2 tsp. sugar
3/4 c. warm water (about 110~)
1/4 c. olive oil
1/2 tsp. salt
2 to 2 1/2 c. unsifted bread flour
1 egg
1 Tbsp. water
garlic salt
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Domed stoneware baker traps steam for artisan crust at home
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
Active malt enzymes — improves bread rise, crust color, flavor
Premium bread machine — dual kneading blades, rectangular loaf
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Domed stoneware baker traps steam for artisan crust at home
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
Active malt enzymes — improves bread rise, crust color, flavor
Premium bread machine — dual kneading blades, rectangular loaf
You're reading one of recipes available free. Full library with Gastronome.
Dissolve yeast and sugar in water in medium bowl. Let stand 5 minutes. Add oil and salt. Stir in enough flour to make smooth dough. Place on lightly floured surface. Knead 5 minutes until smooth and elastic. Let rest 5 minutes. Roll into 14 x 9-inch rectangle. Cut into 24 strips. Twist each strip into an 8-inch rope. Place 1-inch apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes.