CHEDDAR BREAD TWISTS
These quick-to-fix bread sticks are light and flaky, with a little crunch. Serve the cheesy twists as a side dish or even as an appetizer with dip. Tracy Travers of Fairhaven, Massachusetts shared the recipe.
Provided by Taste of Home
Time 25m
Yield 10 breadsticks.
Number Of Ingredients 5
Steps:
- Unfold puff pastry onto a lightly floured surface. In a small bowl, beat egg white and water; brush over pastry. Sprinkle with cheese and salt., Cut into ten 1-in. strips; twist each strip three times. Place on a greased baking sheet. Bake at 400° for 10-13 minutes or until golden brown.
Nutrition Facts : Calories 142 calories, Fat 8g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
BACON-CHEDDAR TWISTS WITH SOFT-COOKED EGGS
Steps:
- For the twists: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
- Whisk together the eggs, mustard and a splash of water until smooth; sprinkle with salt and pepper. Set aside.
- Dust a work surface with flour and roll out the puff pastry to a 10-by-14-inch rectangle with the shorter side facing you. Spread the cheese over the top half of the dough, then fold the bottom half over the cheese half and roll lightly to seal. Cut the dough vertically into 12 even strips; each strip will be slightly thinner than 1 inch.
- Place a bacon strip on each pastry strip and twist the pastry and bacon together. Place the twists on the prepared baking sheet, pressing down the ends. Brush the tops with some of the egg wash and sprinkle with salt and sesame seeds or poppy seeds (or both).
- Bake until the pastry is golden brown and the bacon is crisp, 12 to 15 minutes. Remove the baking sheet to a rack and let cool for 5 minutes before removing.
- For the eggs: Bring a small saucepan of water to a boil over medium-high heat; there should be enough water to cover the eggs by at least 1 inch. Using tongs, gently place eggs in the water and boil for 5 1/2 minutes for soft-cooked eggs; the whites will be set, but the yolks will be very runny.
- Transfer the saucepan to the sink, pour off most of the water, and then run under cold water for 30 seconds. Set the soft-boiled eggs in egg cups; use an egg topper to slice off the tops of the shells, or tap around the shells with a small spoon to break and peel off. Season lightly with salt and pepper, and serve with the twists for dipping in the yolks.
CHEDDAR-CHILI BREAD TWISTS
Green chilies are prolific here in New Mexico, so I'm always looking for ways to cook with them. These twists are often requested by my family.
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the buttermilk and cheese over low heat, stirring until cheese is melted (mixture will appear curdled). Cool to 110° to 115°. In a large bowl, dissolve sugar and yeast in warm water. Add the buttermilk mixture, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, for topping, combine cheddar cheese and chilies; set aside., Punch dough down; turn onto a lightly floured surface and divide in half. Roll each portion into an 18x12-in. rectangle. Spray one half with cooking spray. Top with cheese mixture and remaining dough., Cut into twelve 1-1/2-in. strips. Cut each strip in half and twist. Place 1 in. apart on greased foil-lined baking sheets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until lightly browned. Remove to wire racks. Serve warm. Refrigerate any leftovers.
Nutrition Facts : Calories 350 calories, Fat 11g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 373mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
CHEESY BREAD TWISTS
I have placed this here so that I don't lose the recipe, I haven't made this yet, but want too, it sounds sooo yummy. Found this on an old peice of paper that was in one of my dad's cookbooks.
Provided by Baby Kato
Categories Breads
Time 1h30m
Yield 1 dozen twists
Number Of Ingredients 13
Steps:
- Put buttermilk and cheese in a large pan and cook over low heat the cheese has melted. Stir, don't worry if mixture appears curdled.
- Cool to room temperature.
- In a large bowl, disolve sugar and yeast in warm water. Add the buttermilk mixture, egg, salt and 1 1/2 cups flour.
- Beat until smooth, then stir in remaining flour until it forms a soft dough.
- Turn onto a floured boad, knead for 8 minutes until smooth and elastic.
- Please in a greased bowl, turn once to grease top.
- Cover and let rise for an hour in a warm place until it has doubled in size.
- Punch down the dough on floured board and divide the dough in half and roll each peice into an 9 x 6 inch rectangle.
- Spray one half of the dough with cooking spray. Top with the cheddar and red pepper flakes then top with the remaining peice of dough.
- Cut the prepared dough into 6 (1 1/2 inch strips)
- Cut each strip in half and twist.
- Place about 1 inch apart on greased and foiled cookie sheet and sprinkle with the parmesan cheese.
- Bake at 375 degrees for 15 - 20 minutes or until lightly browned.
- Put on wire rack to cool, serve warm.
- Refrigerate any leftovers.
Nutrition Facts : Calories 2040.4, Fat 61.5, SaturatedFat 35.5, Cholesterol 329.7, Sodium 2923.8, Carbohydrate 277.4, Fiber 9.5, Sugar 21.1, Protein 88.8
BLUE CHEESE AND BACON BREAD TWIST
This lovely bread takes a bit of effort but it's worth it for that special occasion, or if you just really like a crusty bread with lots of flavour. Very yummy used as bread for an open sandwich! Remember to plan a day ahead, because the first stage involves leaving the mixture overnight.
Provided by Sackville
Categories Yeast Breads
Time P1DT30m
Yield 20 slices
Number Of Ingredients 6
Steps:
- The day before you want the bread, make a sticky paste by mixing together 1/2 cup of the flour, 1/2 cup of the water and two teaspoons of yeast in a bowl.
- When the ingredients are combined, cover the bowl with cling film and leave in the fridge overnight.
- The next day, the mixture will have bubbles on top and smell fermented.
- Add remaining flour, yeast and salt to the bowl, and start adding the remaining water a bit at a time, until you get a sticky consistency.
- Flop the dough onto a floured work surface, sprinkle more flour on the dough and knead for 3-5 minutes or until smooth.
- Put the dough in a large bowl, cover with cling film and leave to rise until doubled, between 1-2 hours.
- Meanwhile, fry the bacon until crispy and then cut into small pieces.
- Crumble the cheese into a small bowl and mix with bacon.
- Take dough and turn onto a floured work surface again, working bacon and cheese into the dough this time and kneading for another 3-5 minutes until smooth.
- Put back in bowl and leave for another hour to rise by about a third to a half.
- Take dough and split into three equal pieces.
- On a lightly floured surface, roll each piece into a sausage shape, about 20 inches long.
- Take the three "sausages" and lay them out in front of you, each at a slight angle to the other.
- This part is hard to describe, but just imagine you are braiding hair.
- You will need to pinch the three pieces together at one end and then, once they are attached, take the piece on the left side and bring it over the centre piece.
- Then take the right piece and bring it over the centre piece.
- Repeat until all the dough is braided and pinch together at the end.
- Lay bread on a greased and floured baking sheet, cover with cling film and let rise for one final hour.
- Bake for 30-35 minutes in an oven at 200°C or about 350°F.
Nutrition Facts : Calories 83.7, Fat 3.2, SaturatedFat 1.6, Cholesterol 6.7, Sodium 231.6, Carbohydrate 10.2, Fiber 0.6, Sugar 0.1, Protein 3.4
THYME-CHEDDAR TWISTS
Chewy and soft, these fragrant rolls are best served right out of the oven.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 18
Number Of Ingredients 12
Steps:
- Heat milk in a small saucepan over medium heat until it registers 110 degrees on an instant-read thermometer; transfer to a bowl. Stir in 2 tablespoons sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes.
- Process flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until mixture resembles coarse meal. Add milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to form a 15-by-18-inch rectangle. Brush surface with melted butter. Sprinkle dough evenly with cheese, thyme, and pepper.
- Fold dough in half horizontally. Roll out to form a 10-by-18-inch rectangle. Cut into 10-inch-long, 1/2-inch-wide strips.
- Twist 2 strips around each other; pinch edges to keep strips from unraveling. Shape twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with remaining strips.
- Brush twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.
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SAVORY CHEDDAR TWIST BREAD
From aclassictwist.com
4.3/5 (6)Category Breads/RollsServings 1Total Time 4 hrs 30 mins
- In the bowl of a stand mixer or a large bowl, whisk together the all-purpose flour, 2/3 cup grated cheese, and salt. Add in warm milk, yeast, and eggs. Stir and knead with the dough attachment (or by hand) until a soft, smooth dough forms, about 5-7 minutes. Add in additional flour as needed.
- Transfer the dough to a lightly greased bowl and cover. Let rise until dough is nearly doubled, about an hour to an hour and a half.
- Meanwhile, make the herb butter. In a small bowl, combine the softened butter with the garlic, and minced herbs.
- On a lightly floured surface, roll the dough out into a rectangle. Spread the herb butter over the dough, leaving an inch border.
CHEDDAR CHEESE BREAD TWISTS
From gatherforbread.com
Servings 24Estimated Reading Time 4 minsCategory BreadTotal Time 45 mins
- In a large saucepan, heat the buttermilk and cheese over low heat. Stir until cheese is melted (mixture will look weird or curdled). Cool to 110° to 115°.
- In a large bowl, add sugar and yeast in warm water. Let sit for about 5 minutes. Add buttermilk mixture, eggs, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Put dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Or alternately knead in using a stand mixer fitted with dough hook for 5-6 minutes.Put dough in greased bowl. Turn dough once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Press dough down. Place on a lightly floured surface and divide in half. Roll each portion into an 18-in. x 12-in. rectangle. Brush each rectangle with half of melted butter. Top with cheese and remaining dough.
AGED CHEDDAR CHEESE BREAD TWISTS WITH CRANBERRIES
From seasonsandsuppers.ca
5/5 (1)Total Time 45 minsCategory AppetizersCalories 43 per serving
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add warm water and sugar. Stir. Sprinkle with yeast and allow to stand for 10 minutes until foamy.
- Meanwhile, grate your cheese and set aside. Chop cranberries with a sharp knife in to smaller pieces and set aside.
- When yeast is ready, add flour, salt, vegetable oil and Dijon mustard. Knead well, adding a bit more flour, if necessary, until your dough comes together (it will still be a bit sticky at this point). Sprinkle in cranberries and mix until combined with the dough. Repeat with the grated cheese.
- Remove dough to a floured surface. Knead, adding a bit more flour as necessary to prevent it sticking to the surface, until dough is soft and smooth. Place dough in a greased bowl, cover with plastic wrap and set aside to rise until doubled, 60-90 minutes.
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