Soft Italian Bread Twists
photo by Vitameatavegamin Gi
- Ready In:
- 1 teaspoon sugar
- 1 teaspoon salt, divided
- 1 package fast rising yeast
- 2 - 2 1⁄2 cups unbleached flour
- 2⁄3 cup warm water (120-130 degrees)
- 1 tablespoon olive oil
- 3 tablespoons butter, melted
- 1⁄2 teaspoon garlic powder
- italian seasoning or grated parmesan cheese
- In a food processor or mixer, combine the sugar, 3/4 tsp.
- salt, yeast and 2 c.
- 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.
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Just wanted to leave this comment for future raters: do not use yeast that isn't fast rising! It's all that I had in the house, and I'm not much of a baker so I figured it would be fine. They were still good, but they didn't rise, and they weren't very "puffy" like the pictures show. They were easy though, so I'll get myself some fast-rising yeast, and then stop back by and rate these for real.
These breadsticks were surprisingly easy to make, even for a novice baker like me! I loved how soft and fluffy they were. I put some Italian seasoning in the dough mix, then more on top, used garlic salt on top, and then sprinkled on some fresh grated mozzarella and provolone cheese on half of them (next time I'll put it on all of the breadsticks because it was very good.) Also, instead of just twisting the breadsticks after folding them, I instead braided each half around the other and then pinched the ends, since the techinque suggested wasn't working for me (they kept coming unraveled.) Thanks for an easy and fun recipe that can be tinkered with to suit our preferences!
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