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Show Bow knot buns are fun to shape I I There's a sailor's knot and a lover's knot, a figure-of-eight and four-in-hand. There's even a knot that's good enough to eat a yeast-raised bun shaped into a Bow Knot. It's made of dough cut into strips which are tied into what a sailor would call overhand knots. Topped with a cinnamon-crumb mixture, Bow Knots are delicious with breakfast, break-fast, mid-morning coffee or afternoon tea. Bow Knots are prepared by the "no-dissolve" Rapidmix Method which eliminates the step of dissolving yeast in warm water. Instead, undissolved yeast is treated as a dry ingredient ingred-ient mixed in with part of the flour, sugar and salt. Developed by the test kitchens of Fleisch-mann's Fleisch-mann's Yeast, Rapidmix makes bread baking easier and better than ever. Bow Knot buns are made of a refrigerator-type yeast dough cut into strips and shaped into knots. Fun to make, they are an intriguing ac- w companiment for coffee or tea. 1 BOW KNOTS 4 to 41. cups unsifted flour V4 cup sugar 2 teaspoons salt 2 packages Fleischmann's Active Dry Yeast V cup milk Vi cup water Vi cup (1 stick) Fleischmann's Margarine In a large bowl thoroughly mix 1 ' cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast. Combine milk, water and ' cup Fleischmann's Margarine in a saucepan. Heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and V2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff batter. Cover bowl tightly with plastic wrap or aluminum foil. Refrigerate dough 2 to 24 hours. 1 egg (at room temperature) Melted Fleischmann's Margarine Vi cup unsifted flour 's cup firmly packed dark brown sugar 1 teaspoon ground cinnamon 2 tablespoons Fleischmann's Margarine Turn dough out onto lightly floured board; divide in half. Roll each half into a 15 x 9-inch rectangle. Cut into 15 one-inch strips. Hold both ends of each strip and tie into a knot, leaving a loose loop in the center of dough. Place on greased baking sheets. Brush with melted Fleischmann's Margarine. Mix together remaining remain-ing V. cup flour, brown sugar, cinnamon and remaining 2 tablespoons Fleischmann's Margarine Mar-garine until crumbly. Sprinkle over Bow Knots. Let rise uncovered in a warm place, free from draft, until doubled in bulk, about 1 hour. Bake in hot oven (400F.) about 12 minutes, or until done. Remove from baking sheets and place on wire racks to cool. Makes 30 buns. |
