Tuesday, July 30, 2013

Soft Italian Bread Twists

1 tsp sugar
1 tsp salt, divided
1 pkg (1/4 oz) quick rise yeast
2 - 2 1/2 cups flour
2/3 cup warm water
1 tblsp vegetable oil
3 tblsp melted butter
1/2 garlic powder
1/4 tsp paprika
Italian Seasoning, optional
Parmesan Cheese, optional

IN food processor combine, 2/4 tblsp salt, yeast & 2 cups of flour.  Process for 5- 10 seconds.  Gradually add warm water and oil in steady stream.  Process 1 minute or until smooth.  Add 1-2 tblsp of water or flour, if needed.

Turn onto floured surface.  Roll into a 12" x 15" rectangle.  Cut into 12 strips.  FOld each in half lengthwise, twist.  Pinch edges to seal.  Place 2" apart on greased backing sheet.

In a bowl, combine butter, garlic powder, paprika and remaining salt.  Brush on dough.  Sprinkle with seasoning and/or cheese if desired.  Cover 25 minutes to rise.

Bake at 425 for 6-8 minutes until golden.

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