Cheddar Bread Twists Food

SAVORY CHEDDAR TWIST BREAD

Steps:

• In the bowl of a stand mixer or a large bowl, whisk together the all-purpose flour, 2/3 cup grated cheese, and salt. Add in warm milk, yeast, and eggs. Stir and knead with the dough attachment (or by hand) until a soft, smooth dough forms, about 5-7 minutes. Add in additional flour as needed.
• Transfer the dough to a lightly greased bowl and cover. Let rise until dough is nearly doubled, about an hour to an hour and a half.
• Meanwhile, make the herb butter. In a small bowl, combine the softened butter with the garlic, and minced herbs.
• On a lightly floured surface, roll the dough out into a rectangle. Spread the herb butter over the dough, leaving an inch border.
• Sprinkle remaining 1/3 cup shredded cheddar cheese over the butter.
• Starting with the edge closest to you, roll the dough into a long log. Seal the edges.
• Using a sharp knife or pizza cutter, cut the log in half lengthwise, leaving the top attached.
• Keeping the filling side up, twist or "braid" the logs together. Pinch the ends together.
• Butter a large 9 x 5-inch loaf pan using baking spray. Transfer the bread carefully to the prepared loaf pan.
• Cover the bread in the pan with a kitchen towel and allow it to rise, until puffy but not doubled, about 30 minutes to an hour.
• Preheat oven to 400 degrees F. Brush the tops with egg wash. Bake the bread for 20 minutes, until the tops start to brown.
• Reduce the oven temperature to 350 degrees F and sprinkle the top with additional cheese, if desired. Continue baking for another 20- 25 minutes, until the bread is lightly browned. If it is browning too easily, tent a foil over the bread until it cooks completely.
• Remove from oven and let cool. Serve bread warm and store leftovers in an air-tight container at room temperature.

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.

CHEDDAR-CHILI BREAD TWISTS

Steps:

• In a large saucepan, heat the buttermilk and cheese over low heat, stirring until cheese is melted (mixture will appear curdled). Cool to 110° to 115°. In a large bowl, dissolve sugar and yeast in warm water. Add the buttermilk mixture, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, for topping, combine cheddar cheese and chilies; set aside., Punch dough down; turn onto a lightly floured surface and divide in half. Roll each portion into an 18x12-in. rectangle. Spray one half with cooking spray. Top with cheese mixture and remaining dough., Cut into twelve 1-1/2-in. strips. Cut each strip in half and twist. Place 1 in. apart on greased foil-lined baking sheets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until lightly browned. Remove to wire racks. Serve warm. Refrigerate any leftovers.

SOFT ITALIAN BREAD TWISTS

Steps:

• 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. Add 1 to 2 tablespoons of water or flour if needed. , Turn onto a floured surface. Roll into a 15x12-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 small bowl, combine the 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 425° for 6-8 minutes or until golden brown. Brush with remaining butter mixture.