ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Glazed Bread Bows

Yield 3 dozen

Ingredients

  • 3 to 3 1/4 cups all-purpose flour, divided
  • 1 package dry yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup butter or margarine
  • 2 eggs
  • 1/2 teaspoon lemon extract
  • 2 cups sifted powdered sugar
  • 2 tablespoons lemon juice

How to Make It

  1. Combine 1 cup flour, yeast, 1/4 cup sugar, and salt in a large mixing bowl; set aside.

  2. Combine milk and butter in a small saucepan; heat to 120° to 130°, stirring well. Add to flour mixture. Add eggs and lemon extract; beat at medium speed of electric mixer 3 minutes. Stir in enough remaining flour to make a soft dough.

  3. Shape dough into a ball. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  4. Punch dough down. Repeat rising procedure 45 minutes or until doubled in bulk.

  5. Punch dough down. Turn dough out onto a floured surface; let rest 5 minutes. Roll dough into a 12-inch square. Cut into 4- x 1-inch strips. Twist ends of each strip in opposite directions. Slightly stretch each strip, and tie into a loose knot. Place on greased baking sheets.

  6. Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 375° for 10 minutes or until golden brown. Combine powdered sugar and lemon juice; mix well, and drizzle over bows.

Oxmoor House Homestyle Recipes