Soft Italian Bread Twists

I got this from the Reiman Publication Best of Country Breads cookbook.

1 teaspoon sugar

1 teaspoon salt, divided

1 package quick rise yeast

2 – 2 1/2 cups flour

2/3 cup warm water (120º – 130º)

1 Tablespoon oil

3 Tablespoons butter

1/2 teaspoon garlic powder

1/4 teaspoon paprika

Italian seasoning or grated Parmesan cheese, optional

In a food processor, combine the sugar, 3/4 teaspoon salt, yeast, and 2 cups flour.  Cover and process for 5-10 seconds.  While processing, gradually add warm water and oil in a steady stream.  Process for 1 minute or until smooth and elastic.  Check dough; add 1 or 2 tablespoons of water or flour if needed.  Turn onto a floured surface.  Roll into a 15 in x 12 in. rectangle.  Cut into 12 strips.  Fold each strip in half lengthwise; twist each strip several times.  Pinch ends to seal.  Place 2 in. apart on a greased baking sheet.  In a bowl, combine butter, garlic powder, paprika and remaining salt.  Brush some over dough.  Sprinkle with Italian Seasoning or Parmesan cheese if desired.  Cover and let rise in a warm place until doubled, about 25 minutes.  Bake at 425º for 6-8 minutes or until golden brown.  Brush with remaining butter mixture.


7 responses

  1. Blessings! Dropping in to say Hi, an wish you a wonderful week in Him!

  2. Sounds good :O)


  3. This sounds good. It is raining and a little thunder this A M. Have a great day.Wallace just made a cup of tea . I’ll join him Lovingly Lorena

  4. These sound so easy, and good.I’ll try them just as soon as I get the canning done this morning. thank you…… 🙂

  5. […] went ahead and got the banister painted and then got cleaned up.  They made us personal pan pizzas, bread sticks, and fruit salad.  We did watch a Gilligan’s Island episode while we ate.  Josie’s […]

  6. These look wicket good…

    1. Holcombhappenings

      They are very good.


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