Garlic Bread Twists Recipes

Steps:

• Add the dough ingredients to the baking pan of your breadmachine and select the dough cycle.
• When the dough is ready, take it out and seperate the dough into 16 equal pieces.
• Roll each piece into a rope about 14 inches long.
• For smaller twists, you can twist 1 rope of dough by bending the rope in half and twisting the ends.
• For larger twists, you can twist 2 ropes of dough together, making sure you pinch the ends together.
• Place the twists on a cookie sheet coated with nonstick spray.
• Mix the ingredients for the glaze together and generously spread each twist with some of the glaze.
• Let the twists rise for about 15 minutes or until doubled in size.
• Bake at 350 for 20 minutes or until golden brown.

Steps:

• In a food processor or mixer, combine the sugar, 3/4 tsp.
• salt, yeast and 2 c.
• flour.
• Mix well 5-10 seconds.
• While processing, gradually add warm water and oil in a steady stream.
• Mix for 1 minute or until smooth and elastic.
• Check dough; add 1 to 2 Tbsp.
• of water or flour if needed.
• Turn onto a floured surface.
• Roll into a 15" x 12" rectangle.
• Cut into 12 strips.
• Fold each strip in half lengthwise; twist each strip several times.
• Pinch ends to seal.
• Place 2" apart on a greased baking sheet.
• In a bowl, combine butter, garlic powder 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 for 6-8 minutes or until golden brown.
• Brush with remaining butter mixture.

Steps:

• Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.
• Stir together rosemary, thyme, 1/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Stir together oil, garlic, and 1/4 teaspoon each of salt and pepper in another bowl.
• Divide dough in half. Keeping half of dough covered with a kitchen towel (not terry cloth), gently roll out other half into a 15-by 10-inch rectangle on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with towel and let rest about 3 minutes.)
• Sprinkle one half of dough (crosswise) with half of herb mixture, then fold dough in half crosswise and roll lightly to form a roughly 10- by 8-inch rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Keeping remaining strips covered with a kitchen towel, twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush with 1 tablespoon garlic oil and let stand while forming remaining bread twists.
• Roll out and form more bread twists with remaining dough and herb mixture, then arrange on other sheet. Brush with 1 tablespoon garlic oil and let stand 5 minutes.
• Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.
• Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan.
• Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.

Steps:

• Heat oven to 375ºF.
• Unroll dough on cutting board; cut lengthwise into 4 strips. Cut each strip lengthwise in half. (You will have a total of 8 strips.)
• Place strips, 1 inch apart, on parchment-covered rimmed baking sheet. Hold both ends of 1 strip, then turn ends in opposite directions to form twist. Repeat with remaining dough strips. Brush with butter; sprinkle with remaining ingredients.
• Bake 9 to 10 min. or until golden brown.

Steps:

• 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.

Steps:

• In a food processor, combine the sugar, 3/4 teaspoon salt, yeast and 2 cups flour. Cover and process for 5-10 seconds. While processing, gradually add warm water and oil in a steady stream. Process for 1 minute or until smooth and elastic. Add 1 to 2 tablespoons of water or flour if needed. , Turn onto a floured surface. Roll into a 15x12-in. rectangle. Cut into 12 strips. Fold each strip in half lengthwise; twist each strip several times. Pinch ends to seal. Place 2 in. apart on a greased baking sheet. , In a small bowl, combine the 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° for 6-8 minutes or until golden brown. Brush with remaining butter mixture.