| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
10 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 2 |
c |
Gold Medal Better for Bread Flour |
| 1 |
ts |
Fleischmann's Bread Machine Yeast |
| 1/3 |
c |
Butter or margarine; melted |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
Measure carefully, placing all ingredients EXCEPT butter (or margarine),
garlic and parmesan cheese in the bread pan in the order recommended by the
manufacturer.
Select the Dough/Manual cycle.
At the end of the dough cycle, transfer the dough to a large greased bowl
and turn greased side up. Cover and let rise in a warm place for about 30
minutes, or until doubled in bulk. Dough is ready if an indentation
remains when the dough is touched with the tip of a finger.
Grease a cookie sheet. Punch down the risen dough. Divide the dough into
20 equal pieces. Roll each piece into 10"-12" ropes on a lightly floured
surface. Pinch two ropes together at one end and twist, starting at
pinched end. Tuck the other end under and place the twist on the prepared
baking sheet. Repeat with remaining ropes.
Mix butter (or margarine) with the garlic and parmesan; brush over twists.
Cover and let rise in a warm place for 20-30 minutes, or until doubled.
Heat oven to 400x. Bake the twists for 12-15 minutes or until golden
brown. Serve warm, or cool on wire rack.
Formatted for you by Ilene Warfield.
NOTES : These savory soft breadsticks are a delicious and attractive
accompaniment to any meal.
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