Ingredients
4 cups flour
1 envelope yeast
1 1/2 cups warm water
1 tablespoon salt
1 tablespoon sugar
1 egg yolk
coarse salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Malt syrup for bagel water, pretzel dip, bread sweetener
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Malt syrup for bagel water, pretzel dip, bread sweetener
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Empty yeast into large bowl, add water, stir until dissolved add salt and sugar and stir again. Mix in flour a spoonful at a time until all the flour is used. Dough will be very stiff. Turn onto a heavily floured table and kneed for five minutes add extra flour if it sticks. Cut into 16 pieces. Roll each piece about 8 inches long and shape and twist, place on foil lined cookie sheet and brush with the yolk mixed with the water. Sprinkle with salt Preheat oven to 425 degrees cool for 15 to 20 minutes.