Blue Cheese And Bacon Bread Twist Food

BLUE CHEESE AND BACON BREAD TWIST

Steps:

• The day before you want the bread, make a sticky paste by mixing together 1/2 cup of the flour, 1/2 cup of the water and two teaspoons of yeast in a bowl.
• When the ingredients are combined, cover the bowl with cling film and leave in the fridge overnight.
• The next day, the mixture will have bubbles on top and smell fermented.
• Add remaining flour, yeast and salt to the bowl, and start adding the remaining water a bit at a time, until you get a sticky consistency.
• Flop the dough onto a floured work surface, sprinkle more flour on the dough and knead for 3-5 minutes or until smooth.
• Put the dough in a large bowl, cover with cling film and leave to rise until doubled, between 1-2 hours.
• Meanwhile, fry the bacon until crispy and then cut into small pieces.
• Crumble the cheese into a small bowl and mix with bacon.
• Take dough and turn onto a floured work surface again, working bacon and cheese into the dough this time and kneading for another 3-5 minutes until smooth.
• Put back in bowl and leave for another hour to rise by about a third to a half.
• Take dough and split into three equal pieces.
• On a lightly floured surface, roll each piece into a sausage shape, about 20 inches long.
• Take the three "sausages" and lay them out in front of you, each at a slight angle to the other.
• This part is hard to describe, but just imagine you are braiding hair.
• You will need to pinch the three pieces together at one end and then, once they are attached, take the piece on the left side and bring it over the centre piece.
• Then take the right piece and bring it over the centre piece.
• Repeat until all the dough is braided and pinch together at the end.
• Lay bread on a greased and floured baking sheet, cover with cling film and let rise for one final hour.
• Bake for 30-35 minutes in an oven at 200°C or about 350°F.

BACON-CHEDDAR TWISTS WITH SOFT-COOKED EGGS

Steps:

• For the twists: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
• Whisk together the eggs, mustard and a splash of water until smooth; sprinkle with salt and pepper. Set aside.
• Dust a work surface with flour and roll out the puff pastry to a 10-by-14-inch rectangle with the shorter side facing you. Spread the cheese over the top half of the dough, then fold the bottom half over the cheese half and roll lightly to seal. Cut the dough vertically into 12 even strips; each strip will be slightly thinner than 1 inch.
• Place a bacon strip on each pastry strip and twist the pastry and bacon together. Place the twists on the prepared baking sheet, pressing down the ends. Brush the tops with some of the egg wash and sprinkle with salt and sesame seeds or poppy seeds (or both).
• Bake until the pastry is golden brown and the bacon is crisp, 12 to 15 minutes. Remove the baking sheet to a rack and let cool for 5 minutes before removing.
• For the eggs: Bring a small saucepan of water to a boil over medium-high heat; there should be enough water to cover the eggs by at least 1 inch. Using tongs, gently place eggs in the water and boil for 5 1/2 minutes for soft-cooked eggs; the whites will be set, but the yolks will be very runny.
• Transfer the saucepan to the sink, pour off most of the water, and then run under cold water for 30 seconds. Set the soft-boiled eggs in egg cups; use an egg topper to slice off the tops of the shells, or tap around the shells with a small spoon to break and peel off. Season lightly with salt and pepper, and serve with the twists for dipping in the yolks.

CHEESY BACON TWISTS RECIPE BY TASTY

Steps:

• Roll out the pastry and brush with the beaten egg.
• Sprinkle on the paprika and cheese evenly, then sprinkle flour on a rolling pin and flatten down.
• Cut into ½ inch (1 ¼ cm) wide strips, then fold in half and pinch the ends together. Gently twist pastry.
• Wrap bacon around the twists.
• Sprinkle on brown sugar and minced rosemary.
• Bake at 350°F (190°C) for 45-50 minutes, turning halfway through to make sure they are golden brown all over.
• Enjoy!

CHEESE BACON WRAPPED PASTRY TWISTS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Line 2 21x15-inch baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry. Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used. Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists. Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve

CHEESY BREAD TWISTS

Steps:

• Put buttermilk and cheese in a large pan and cook over low heat the cheese has melted. Stir, don't worry if mixture appears curdled.
• Cool to room temperature.
• In a large bowl, disolve sugar and yeast in warm water. Add the buttermilk mixture, egg, salt and 1 1/2 cups flour.
• Beat until smooth, then stir in remaining flour until it forms a soft dough.
• Turn onto a floured boad, knead for 8 minutes until smooth and elastic.
• Please in a greased bowl, turn once to grease top.
• Cover and let rise for an hour in a warm place until it has doubled in size.
• Punch down the dough on floured board and divide the dough in half and roll each peice into an 9 x 6 inch rectangle.
• Spray one half of the dough with cooking spray. Top with the cheddar and red pepper flakes then top with the remaining peice of dough.
• Cut the prepared dough into 6 (1 1/2 inch strips)
• Cut each strip in half and twist.
• Place about 1 inch apart on greased and foiled cookie sheet and sprinkle with the parmesan cheese.
• Bake at 375 degrees for 15 - 20 minutes or until lightly browned.
• Put on wire rack to cool, serve warm.
• Refrigerate any leftovers.

BLUE CHEESE, BACON AND PEAR BRUNCH SANDWICHES

Steps:

• Place the pear slices in a skillet, and pour in the apple juice. Cook over medium heat until the pears are soft, about 5 minutes. Drain pears and reserve; discard juice.
• Meanwhile, place the bacon in a skillet and cook over medium-high heat until evenly brown. Drain on paper towels. Crumble and set aside.
• Preheat the oven broiler.
• Place the focaccia bread slices on a baking sheet. Divide the pear slices evenly among the bread, and top evenly with the bacon, and then with the blue cheese.
• Broil the sandwiches in the preheated broiler until the cheese melts, about 2 minutes.

CHEDDAR BREAD TWISTS

Steps:

• Unfold puff pastry onto a lightly floured surface. In a small bowl, beat egg white and water; brush over pastry. Sprinkle with cheese and salt., Cut into ten 1-in. strips; twist each strip three times. Place on a greased baking sheet. Bake at 400° for 10-13 minutes or until golden brown.

BACON-BLUE CHEESE SANDWICHES

Steps:

• Preheat oven to 300 degrees. Spread each of 4 bread slices with 2 tablespoons onion jam. Top each with a quarter of the cheese, 1 1/2 slices bacon, and 1 slice bread.
• Melt 1 to 2 tablespoons butter on a griddle or in a heavy skillet over medium heat. Add sandwiches in batches, and cook until golden brown on both sides, about 6 minutes total, flipping once and adding more butter as needed. Transfer to a baking sheet, and bake until cheese is melted, about 5 minutes. Cut in halves or quarters, and serve hot.

CHEDDAR AND BACON LOAF RECIPE

Steps:

• Preheat the oven to 200C/fan180C/gas 6. Grease the base and sides of a 450g loaf tin and line the base with baking paper.
• Snip the bacon into strips and dry-fry in a pan until crisp, then cool.
• Meanwhile, put the flour, baking powder, salt and mustard powder into a bowl and stir. Add the cheese, bacon, egg, 225ml milk and parsley. Stir well with a wooden spoon until it has a soft dropping consistency – add extra milk, if needed.
• Spread in the tin and bake for 25 minutes, until risen, golden brown and just firm to the touch. Serve warm or cold, with butter and cheese, if you like.