parmesan breadtwists
Oh. My. Gosh. You will not even believe how good these breadtwists are. I didn't believe it myself, when I saw them on my friend Alyssa's blog. I thought, "Okay, they're breadsticks... one of my least favorite forms of bread. How great can they be?" And then she brought one to me to try, and my mind was blown! I had to make them for myself, and once I did... well, let's just say that I've made them three times in less than a week. Not only are they simple and quick to throw together, they are amazingly delicious. I think I'm going to have to start following Alyssa's advice and only make half the batch, because they are completely irresistible. I love that they're so soft and heavenly, but the ends are crisp and chewy. They are head and shoulders above any breadsticks I've made previously. They have earned their way onto our dinner rotation, at least weekly. Try them!
Parmesan Breadtwists
adapted from The Recipe Critic
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
3½ cups flour
1 tsp salt
4 T butter, melted
1-2 T minced fresh garlic, or 1/2 teaspoon garlic powder
grated parmesan cheese
Preheat oven to 400. In the bowl of a stand mixer, or a large mixing bowl, combine warm water, sugar and yeast, and let sit for five minutes, until the yeast is bubbly. Add the flour and salt, and mix this until a smooth dough forms. Let rise for 10 minutes. Combine the melted butter with the garlic.
Roll out the dough into a large square on a floured surface. Brush with three tablespoons of the garlic butter mixture, and sprinkle with parmesan cheese. Fold the dough over onto itself, so the buttered sides are touching. Cut the dough into one inch strips using a pizza cutter. Twist the one inch strips of dough and place on a cookie sheet. Let rest for 10-15 minutes.
Bake at 400 degrees for 15-20 minutes or until golden brown. Immediately after baking brush with remaining garlic butter and sprinkle with parmesan cheese. Serve warm and enjoy!
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