2 envelopes dry yeast
1 tbsp. sugar
1 1/2 c. warm water (105 to 115 degrees)
1/4 c. olive oil
2 tsp. salt
3 1/2 c. all-purpose flour
1 egg
1 tbsp. water

Lightly oil baking sheets. Sprinkle yeast and sugar over 1/4 cup warm water in large bowl. Stir to dissolve. Let stand until foamy, about 5 minutes. Add oil and beat 2 minutes, using wooden spoon. Stir in salt and 1/2 cup warm water. Alternately stir in 3 cups flour (1 cup at a time) and remaining 3/4 cup warm water, beating until dough is soft and sticky. Sprinkle remaining 1/2 cup flour on work surface. Turn dough out and knead until springy and flour is absorbed, about 3 minutes. Cover dough and let stand 5 minutes. Shape dough into 20- inch cylinder. Cut into 20 pieces. Let stand 4 minutes. Using palm of hand, roll each piece into cylinder. Tie into knot. Arrange on prepared sheets, spacing 1 inch apart. Cover and let stand in warm draft-free area until starting to rise, 20 to 30 minutes. Preheat oven to 300 degrees. Beat egg with 1 tablespoon water for glaze. Brush over bread knots. Bake until golden, 30 to 35 minutes. Serve bread knots either warm or at room temperature.