Posted in Bread

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.

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7 thoughts on “Soft Italian Bread Twists

  1. 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

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