Cold mornings as Fall weather sets in.
Not cold enough to turn on the heating but not quite time to shut down the air conditioning unit on standby for those couple of out of the ordinary hot days that might still come our way. One thing is for sure though, and that is the comfort coming from the warmth and fragrance of bread baking in the oven.
Although my collection abounds in yeast bread recipes, every now and then a new recipe other than the usual catches my attention and it becomes just a matter of time before it’s baking in the oven and warming the kitchen.
It’s truly amazing to think how some warm water, pinch of sugar, spoonful of yeast and some flour can become a canvas for endless, creative and delicious possibilities!
About the Cheesy Twists…absolutely yummy!
Cheese Twists
1½ cups warm water
1 teaspoon sugar
1 tablespoon active dry yeast
3½ cups all purpose flour (see Notes, Tips and Suggestions)
1 teaspoon salt
4 tablespoons unsalted butter, melted
1½ cups shredded Cheddar Cheese
1 cup freshly grated Parmesan Cheese
- In a small bowl mix the water, yeast and until the yeast foams.
- Coarsely grate enough Cheddar Cheese to measure 1 1/2 cups.
- In mixer bowl mix the flour and salt and mix.
- Add yeast water to the bowl and using the dough hook mix for about 5 to 7 minutes until the dough is smooth and comes clean from the side of the bowl or you can mix and knead by hand. (see Notes, Tips and Suggestions)
- Transfer dough into a well-oiled bowl, cover with plastic wrap and set in a warm environment for about an hour or until it doubles in size.
- Transfer to a lightly floured surface.
- Roll dough into a large rectangle to about ¼-inch in thickness.
- Cut the rectangle in half and brush one half with melted butter.
- Sprinkle buttered side with cheddar cheese then cover the cheese with the other piece of dough.
- Cut the dough into long strips about 1 inch in wide.
- Twist each strip and place on an non greased baking sheet lined with parchment paper.
- Preheat oven to 400°F. Allow the bread sticks to continue rising while the oven is preheating.
- Brush the bread sticks with remaining melted butter and generously top with grated Parmesan cheese.
- Bake 15 to 20 minutes until golden brown.
Grate enough cheddar cheese to measure 1 1/2 cups
In a small bowl mix the water, yeast and sugar until the yeast foams.
In mixer bowl mix the flour and salt.
Add yeast water to the bowl and using the dough hook mix for about 5 to 7 minutes until the dough is smooth and comes clean from the side of the bowl or you can mix and knead by hand. (see Notes, Tips and Suggestions)
If kneading dough by hand, knead until smooth.
Form dough into a ball.
Transfer the dough into a well-oiled bowl, cover with plastic wrap and set in a warm environment for about an hour…
…until doubled in size.
Transfer dough to a lightly floured surface.
Roll dough into a large rectangle that’s about ¼-inch in thickness.
Cut the rectangle in half.
Brush one half with melted butter and sprinkle buttered side with cheddar.
Cover cheese with the other piece of dough then cut into long strips about 1 inch wide.
Twist each strip and place on an non greased baking sheet lined with parchment paper. Brush bread sticks with remaining melted butter and generously top with grated Parmesan cheese. Preheat oven to 400°F. Allow the bread sticks to continue rising while the oven is preheating.
Bake 15 to 20 minutes until golden brown.
Notes, Tips and Suggestions
- A good suggestion is to start with 3 cups of flour then add the last 1/2 cup a little at a time only if needed.
- I began with the mixer as stated in the recipe instructions but my preference has always been to knead the dough by hand so I switched. Your choice.
- Makes about 12 twists.
Bayberry Street 