Recipe By : Published by Gold Medal
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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3/4 cup water
1 teaspoon salt
1 tablespoon sugar
2 cups Gold Medal Better for Bread Flour
1 teaspoon Fleischmann's Bread Machine Yeast
1/3 cup butter or margarine -- melted
2 cloves garlic -- finely chopped
2 tablespoons grated parmesan cheese
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.
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NOTES : These savory soft breadsticks are a delicious and attractive
accompaniment to any meal.
