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.
Soft Bread Twists
Soft Bread Twists
Prep Time
30 min
Cook Time
10 min
Yield
2 dozen
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 2 teaspoons sugar
- 1 cup warm water (110° to 115°)
- 1 cup warm milk (110° to 115°)
- 1 egg, lightly beaten
- 1/2 cup canola oil
- 1-1/4 teaspoons salt, divided
- 5-1/2 to 6 cups all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup butter, melted
- Pizza sauce or salsa, optional
Directions
- 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
1 each: 178 calories, 7g fat (2g saturated fat), 15mg cholesterol, 151mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 4g protein.
Loading Popular in the Community
Loading Reviews
