Al Hasa Cookbook - 1976

2 to 2 1/4 cups all purpose flour
1 package active dry yeast
1 tablespoon sugar
1 1/2 teaspoon salt
2 tablespoons olive or cooking oil
1 egg yolk
1 egg white

In a large mixer bowl combine 1 cup of the flour, yeast, sugar and 1 1/2 teaspoons salt. Combine 3/4 cup warm water (110o), oil and egg yolk. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.

Turn out on a light floured surface. Knead until smooth and elastic (5 to 8 minutes). Shape into a ball. Place in a lightly greased bowl; turn once. Cover, refrigerate 3 to 4 hours or overnight.

Turn out on a very lightly floured surface and divide dough into 16 equal parts. Cover; let rest 10 minutes. Roll each piece of dough under hands to form a pencil-like rope 14 inches long and 3/8 inch in diameter. Smooth each rope as you work. Place ropes 2 inches apart on a greased baking sheet.

Add 1 tablespoon water to egg white; beat until frothy. Brush egg mixture over dough. Let rise in a warm place until double (45 to 60 minutes). Brush again with egg mixture.

If desired, sprinkle with coarse salt.

Bake at 425o; about 10 minutes.

Yield: 16

Judy Gross, Dhahran