CHEDDAR BREAD TWISTS
These quick-to-fix bread sticks are light and flaky, with a little crunch. Serve the cheesy twists as a side dish or even as an appetizer with dip. Tracy Travers of Fairhaven, Massachusetts shared the recipe.
Provided by Taste of Home
Time 25m
Yield 10 breadsticks.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 142 calories, Fat 8g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
SAVORY CHEDDAR TWIST BREAD
A savory garlic and herb cheddar bread.
Provided by A Classic Twist
Categories Breads/Rolls
Time 4h30m
Number Of Ingredients 12
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-CHILI BREAD TWISTS
Green chilies are prolific here in New Mexico, so I'm always looking for ways to cook with them. These twists are often requested by my family.
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 350 calories, Fat 11g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 373mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
THYME-CHEDDAR TWISTS
Chewy and soft, these fragrant rolls are best served right out of the oven.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 18
Number Of Ingredients 12
Steps:
- Heat milk in a small saucepan over medium heat until it registers 110 degrees on an instant-read thermometer; transfer to a bowl. Stir in 2 tablespoons sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes.
- Process flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until mixture resembles coarse meal. Add milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to form a 15-by-18-inch rectangle. Brush surface with melted butter. Sprinkle dough evenly with cheese, thyme, and pepper.
- Fold dough in half horizontally. Roll out to form a 10-by-18-inch rectangle. Cut into 10-inch-long, 1/2-inch-wide strips.
- Twist 2 strips around each other; pinch edges to keep strips from unraveling. Shape twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with remaining strips.
- Brush twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.
CHEESY BREAD TWISTS
I have placed this here so that I don't lose the recipe, I haven't made this yet, but want too, it sounds sooo yummy. Found this on an old peice of paper that was in one of my dad's cookbooks.
Provided by Baby Kato
Categories Breads
Time 1h30m
Yield 1 dozen twists
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2040.4, Fat 61.5, SaturatedFat 35.5, Cholesterol 329.7, Sodium 2923.8, Carbohydrate 277.4, Fiber 9.5, Sugar 21.1, Protein 88.8
EASY CRESCENT CHEDDAR TWISTS
Make and share this Easy Crescent Cheddar Twists recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 375 degrees F.
- Grease a large cookie sheet.
- Separate dough at the perforations.
- Seal together two triangles at the perforations firmly to make 8 squares total.
- In a small bowl, combine cheese and onions; mix well.
- Spoon a "scant" 1/4 cup cheese/onion mixture in a 1-inch strip down the center of each rectangle to within 1/4-inch of each end.
- Fold dough in half lenghwise to form a long strip.
- Firmly press edges to seal.
- Twist strip 4-5 times.
- Bring ends together to form a ring shape; pinch to seal.
- Place on a greased cookie sheet.
- In a small bowl using a fork or small whisk, mix the egg with 1 teaspoon water and brush over the dough.
- Sprinkle with sesame seeds and garlic salt (if using).
- Bake for 15-20 minutes or until golden brown.
- Immediately remove from cookie sheet.
- Cool 5 minutes on wire rack.
- Serve warm.
- Delicious!
Nutrition Facts : Calories 291.7, Fat 13, SaturatedFat 6.4, Cholesterol 81, Sodium 474.3, Carbohydrate 30.6, Fiber 2.3, Sugar 2.7, Protein 12.6
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- In a large bowl, add sugar and yeast in warm water. Let sit for about 5 minutes. Add buttermilk mixture, eggs, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
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- Press dough down. Place on a lightly floured surface and divide in half. Roll each portion into an 18-in. x 12-in. rectangle. Brush each rectangle with half of melted butter. Top with cheese and remaining dough.
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