Sesame Twist Bread Food

SOFT ITALIAN BREAD TWISTS

Soft Italian Bread Twists image

Although my heritage is strictly Dutch, my family loves Italian food. These seasoned breadsticks are a great accompaniment to lasagna or pizza.

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1 teaspoon sugar
1 teaspoon salt, divided
1 package (1/4 ounce) quick-rise yeast
2 to 2-1/2 cups all-purpose flour
2/3 cup warm water (120° to 130°)
1 tablespoon vegetable oil
3 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Italian seasoning or grated Parmesan cheese, optional

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.

Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 226mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

SESAME TWIST BREAD

Sesame Twist Bread image

I found this recipe in the newspaper 21 years ago, and I thought I had lost it. This was always a favorite with family and friends. Ive tried it in a bread machine, but not quite as good.

Provided by Tammy F.

Categories Yeast Breads

Time 1h45m

Yield 1 Loaf, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups milk
3 tablespoons honey
2 tablespoons margarine
2 teaspoons salt
2 1/4 teaspoons active dry yeast
1/4 cup water
6 cups all-purpose white flour
1 slightly beaten egg
1 tablespoon sesame seeds

Steps:

Measure all ingredients first.
Place Milk, Honey, Margarine, Salt in a small sauce pan and scald. Sprinke yeast into the very warm water. In large bowl stir until yeast dissolves, then stir in cooked mixture. Beat 5 cups of flour into cooked mixture to form a soft dough. Gradually beat in another 2 cups of flour to make a stiff dough. Turn dough onto a floured surface. Begin Kneading until smooth and elasicy. (You may need to add a little flour as you are kneading) Place dough into a large greased bowl. Let it rise from 1 to 1 1/2 hours.
Punch down dough and knead it a few times. Divide the dough in half. Divide one of the halves in half again. Divide each of the 3 portions into even thirds so that each set of 3 can be braided. Stack one on top of another on a cookie sheet, starting with the largest then building upwards.
Place in a warm place and let it rise. Get dough ready by brushing w/ slightly beaten egg. Sprinkle Sesame seeds over the loaf and bake 45 minutes at 375 degrees.

Nutrition Facts : Calories 578.6, Fat 8.5, SaturatedFat 2.5, Cholesterol 38.1, Sodium 860.4, Carbohydrate 107.5, Fiber 4, Sugar 9, Protein 16.6

SESAME TWISTS

Sesame Twists image

Categories Egg Bake Vegetarian Kid-Friendly Quick & Easy Sour Cream Gourmet Small Plates

Yield Makes 16 twists

Number Of Ingredients 8

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
2 large eggs, each in a separate bowl, lightly beaten
1 cup sour cream
1/4 cup sesame seeds, toasted

Steps:

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
Whisk together flour, baking powder, salt, and baking soda in a large bowl. Whisk together butter, 1 egg, and sour cream in another bowl, then add to flour mixture and stir with a fork until a dough just begins to form (dough will be very moist).
Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, and form into a 12-inch-long log.
Cut dough into 16 equal pieces. Roll each piece into an 8-inch-long rope using well-floured hands, then fold rope loosely in half and twist it once, holding both ends of twist.
Arrange twists 2 inches apart on 2 ungreased large baking sheets, pressing ends against baking sheet to prevent unraveling.
Brush tops of twists with remaining egg and sprinkle generously with sesame seeds. Bake until golden, 12 to 15 minutes. Transfer twists to metal racks and cool completely.

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