Thursday, October 29, 2015

Cheddar Cheesy Twists!

You don't know how tempted I was to do "one more" pumpkin spice" recipe for this month......I made pumpkin spice soft pretzels for my friends at church this week and they were gobbled right up! I didn't even get to taste one, they were gone so fast! I figured they must be wonderfully yummy....But after two weeks in a row of blogging pumpkin recipes, I thought I'd better not.... (If anyone wants the recipe, email me!)

Soooo.....instead you get these quite tasty Cheddar Cheesy Twists! It had been a miserable day, weather-wise, here in Ohio. Literally, chilly rain ALL day. Pouring rain. I really don't mind those kind of days, as long as I don't have to go anywhere. They make me feel very justified in heating up the oven and baking something warm and toasty. That afternoon, I had whipped up the dough in my EZ DOH and was letting it rise when the grand-girls stopped in. One stopped to say hi on her way to dance class. The other decided to hang around for awhile - hurrah! So she got to do the rolling on these rolls. Didn't she do a great job?! I'm so proud that they love to learn about the art of bread making! You won't NEED someone to help you make these rolls, but I must say, it makes the process even MORE fun! Enjoy!

Cheddar Cheesy Twists!
2 Tbsp/packet Red Star Platinum yeast
2/3 Cup water, warm to the touch
5 oz. evaporated milk , warmed (not hot!)
1 ½ Cups grated cheddar cheese
1 tsp. salt
3 Tbsp. sugar
3 – 3 ½  Cups unbleached flour

For topping:
1 egg, beaten with 1 Tbsp. water
Poppy seeds

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise for about 10-15 minutes (because of the “double yeast”, these will rise quickly)

Remove the dough from the bucket and divide into 12 equal pieces. Roll each piece out to a 12-14” rope. Fold the rope in half, then twist. Pinch ends to seal. Place on a greased baking sheet. Cover and let rise until puffy, about 20 minutes. Brush the twists with the egg mixture, then sprinkle with poppy seeds (you can use other seeds if you prefer). Bake at 400 for 15 minutes, or until golden. Remove from oven and cool briefly on a wire rack. Recipe can be halved for a smaller family.

For more beautiful breads go to yeastspotting 

Adapted from a breadworld recipe 


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