Monday, February 20, 2012

SOFT ITALIAN BREAD TWISTS


My family adores bread in all forms, but since I tend to be a little freakish about using wheat flour and other grains in bread, it's a rare "treat" to have bread with 100% a/p flour around here. As good as wheat breadsticks are, there's no comparison to the baby-skin-smooth dough this recipes produces using nothing but a/p flour! 

SOFT ITALIAN BREAD TWISTS                MAKES ABOUT 1 DOZEN
Recipe from my neighbor, Melinda Lee

1 tsp. sugar
1 tsp. salt, divided use
1 pkg (1/4 oz.) quick-rise yeast
2 -2 1/2 C. all-purpose flour
1 C. warm water (120-130 degrees F.)
1 Tbsp. Canola or Vegetable oil
2-3 Tbsp. butter or margarine, melted
1/2 tsp. garlic powder
1/4 tsp. paprika (optional)
Italian seasoning or grated Parmesan cheese (optional)

In a food processor or stand mixer, combine the sugar, 3/4 tsp. salt, yeast and 2 C. flour. Cover and mix for 5-10 seconds. While mixing, gradually add warm water and oil in a steady stream. Mix for one minute or until smooth and elastic. Check dough; add 1 to 2 Tbsp. of water or flour if needed. Dough should be slightly sticky to the touch, but not come off onto your finger. Turn out onto a lightly floured surface. Knead a few times and roll into a 15" x 12" rectangle. Cut into 12 strips using a pizza cutter. Fold each strip in half lengthwise; twist each strip a few times. Pinch ends to seal. Place 2 inches apart on greased baking sheet. In a bowl, combine butter, garlic powder, paprika 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 F. for 6-8 minutes or until golden brown. Remove from oven and brush with remaining butter mixture



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