Soft Bread Twists Food

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.

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.

20 MINUTE ITALIAN BREAD TWISTS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray.
• Open the can of breadsticks. Separate the bread sticks and twist each one. Lay them out in a single layer and brush them with the melted butter. Sprinkle with the Italian seasoning.
• Bake 10-12 minutes until breadsticks are golden brown. Allow them to cool slightly before serving.

SOFT ITALIAN BREAD TWISTS

Steps:

• In a food processor or mixer, combine the sugar, 3/4 tsp.
• salt, yeast and 2 c.
• flour.
• Mix well 5-10 seconds.
• While processing, gradually add warm water and oil in a steady stream.
• Mix for 1 minute or until smooth and elastic.
• Check dough; add 1 to 2 Tbsp.
• of water or flour if needed.
• Turn onto a floured surface.
• Roll into a 15" x 12" rectangle.
• Cut into 12 strips.
• Fold each strip in half lengthwise; twist each strip several times.
• Pinch ends to seal.
• Place 2" apart on a greased baking sheet.
• In a bowl, combine butter, garlic powder 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 degrees for 6-8 minutes or until golden brown.
• Brush with remaining butter mixture.

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.