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I found this recipe in a cookbook of mine while trying to find a good bread for the maccaroni and cheese ( http://www.recipezaar.com/Homestyle-Macaroni-and-Cheese-12360) I was making, I wanted on that baked at the same temperature so I could bake them together. This popped out at me immediately, since then I have made it each time I made the mac and cheese. To me it's a winning combination. The recipe states that it's great for breakfast's served with a soft cheese with herbs. Now for side notes, Personally my preferred "warm place" to make dough rise is in the oven. Heat up the oven to 200, turn it off, then put in the dough ( I saw this technique in a review I read once. I need to find it again if only to thank the reviewer). If it's still in a bowl just put dishrag underneath said bowl while it's in the oven is the strategy I use. For a "meat-free" version of these twists twist the dough by hand and sprinkle with popy or sesame seeds before baking. The dough recipe could also be used to make rolls or a loaf of bread. While listing ingredients I put my variations if any to recipe in parentheses.
Units: US | Metric
Serving Size: 1 (87 g)
Servings Per Recipe: 12