Thursday, November 20, 2014

Cheese Twists

 Let me preface by saying that this is an easy-peasy recipe.
My sister-in-love, Jody, taught it to me many moons ago.
It's very adaptable to your taste preferences.

You can use any herbs/spices you want--or not.

You can use just butter or just olive oil or margarine----just do NOT use the buttery stuff in a tub that's mostly water.  
They will not turn out if you do!

Also, this recipe is for 36 rolls.  You can make far more or far less, depending on your need.
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Ingredients:
3 Loaves of Frozen Bread dough, completely thawed.
1 stick of Butter, room temperature
2 Tablespoons of Extra Virgin Olive Oil
1 Tablespoon of Garlic Powder (not garlic salt!)
You can also use fresh garlic if you like, minced.
2 Tablespoons of Italian Seasoning


1 1/2 cups of Mozzarella Cheese per loaf
(4.5 cups TOTAL)

3 cookie sheets, well oiled.
One sharp knife and one rolling pin.

How to:

Mix butter, olive oil, garlic powder and Italian seasoning well.
Set aside.

Roll one bread dough into long, rectangular shape.
This is easiest done on a counter that has NOT been dusted with flour.

Spread 1/3 butter mixture evenly on bread dough.

Put half the cheese in the middle of the dough.

Fold right half of dough completely over the top of cheese.

Add rest of cheese on top of the folded portion.

Fold left portion over the top.
Use hands/rolling pin to gently push the layers together.
Your aim here is to the the bread to be thinner and bigger.
I can fit both of my hands, side by side and flat, on top of this when it is ready to cut.

photo credit: Oceanoasis.org


Cut along open end of bread.

You should be able to get 11 or 12 slices.

Take a slice and twist.
I do this by twisting my left hand away from me and my right hand toward me.

Pull one end over the other.
If you'd like, you can stop here and place the twist on a baking sheet.

If you'd like a knot twist, simply tuck the ends under and place the tucked ends down on the cookie sheet.

Let rise in cold oven with the oven light on.  
That way you have your counter space back and they'll stay relatively moist.
When they have doubled in size (about an hour, maybe 1.5 hours), take them out of the oven and turn it on.

I've added this picture again, because it will tell which temperature to use.
If you are using a dark pan, set the oven to 350*
Light pan, 375*

Something I learned from my years of baking-----
Just because your oven beeps and says it's 375*, does not mean it's really 375*.
I find I have much better results with baked goods if I wait 10 minutes after the "Oven is ready" beep.


Bake until golden brown on the tops.
Generally that takes about 18-20 minutes in my oven.
Set your oven timer for 15 minutes and stay nearby to watch them after that.
Once out of the oven, brush with any remaining butter mixture.
Let cool for 10 minutes on pan before serving.

This may seem very involved at first glance, but it really isn't.
It is so easy and folks LOVE these cheese twists.
They seem fancy, but they really aren't.