FRUIT BREAD TWISTS
"My husband loves this fruit-filled bread, so I fix it for him often," shares Sandra Hessler of Caro, Michigan. It's easy to prepare with frozen white and wheat bread dough, yet it's lovely enough for a special occasion.
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 9
Steps:
- Cut each loaf of bread dough in half lengthwise. Roll each portion into an 18x5-in. rectangle. Brush lightly with water. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with fruit. Roll up each rectangle, jelly-roll style, starting with a long side. , For each loaf, twist one white and one wheat rope together, pinching ends to seal. Place on greased baking sheets. Cover with plastic wrap coated with cooking spray; let rise in a warm place until doubled, about 30 minutes. , Remove plastic wrap. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Combine glaze ingredients; drizzle over loaves.
Nutrition Facts : Calories 159 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.
PUFF PASTRY TWISTS
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
- Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
- In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
- Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
- Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
- To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
- To serve, place the twists on a tray and serve with the sauce along side for dipping.
SOFT ITALIAN BREAD TWISTS
These breadsticks are really soft and tasty. My kids often ask for them. They are so easy to make and the kids often help because they like twisting them!
Provided by Kelly Schafer
Categories Yeast Breads
Time 37m
Yield 12 breadsticks
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114.7, Fat 4.2, SaturatedFat 2, Cholesterol 7.6, Sodium 215.3, Carbohydrate 16.6, Fiber 0.7, Sugar 0.4, Protein 2.4
SOFT BREAD TWISTS
My family loves eating these zesty bread twists with a spaghetti supper. Soft and light as a feather, they have a perfect balance of garlic and oregano. Be sure to snatch one before passing them around the table.
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 3 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets., Bake at 400° for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired.
Nutrition Facts : Calories 178 calories, Fat 7g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 151mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
CHRISTMAS FRUIT BREAD
this tastes better after setting overnight..it is just delicious..I like to use golden delicious apples with this
Provided by grandma2969
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- cream butter and brown sugar together.beat in eggs, stir in mashed bananas, apples and orange zest --
- in separate bowl, combine dry ingredients and add to banana mixture.add cranberries.stir just till blended.
- bake in a greased 9x5" loaf pan.at 350* for 40 minutes or tests done when a wooden pick inserted near the center comes out clean.
- turn the pan on its side and cool 10 minutes.
- remove from the pan and continue cooling on rack.
- wrap in plastic wrap and serve the next day.
Nutrition Facts : Calories 258.6, Fat 8.8, SaturatedFat 5.2, Cholesterol 55.6, Sodium 272.5, Carbohydrate 42.6, Fiber 2, Sugar 22.7, Protein 3.6
GARLIC HERB BREAD TWISTS
Provided by Gina Marie Miraglia Eriquez
Categories Bread Garlic Bake Kid-Friendly Lunch Parmesan Rosemary Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 18 twists
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.
- Stir together rosemary, thyme, 1/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Stir together oil, garlic, and 1/4 teaspoon each of salt and pepper in another bowl.
- Divide dough in half. Keeping half of dough covered with a kitchen towel (not terry cloth), gently roll out other half into a 15-by 10-inch rectangle on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with towel and let rest about 3 minutes.)
- Sprinkle one half of dough (crosswise) with half of herb mixture, then fold dough in half crosswise and roll lightly to form a roughly 10- by 8-inch rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Keeping remaining strips covered with a kitchen towel, twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush with 1 tablespoon garlic oil and let stand while forming remaining bread twists.
- Roll out and form more bread twists with remaining dough and herb mixture, then arrange on other sheet. Brush with 1 tablespoon garlic oil and let stand 5 minutes.
- Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.
- Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan.
- Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.
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