Cheddar-Chili Bread Twists Recipe

Ingredients

• 1-1/4 cups buttermilk
• 2 cups (8 ounces) shredded cheddar cheese
• 2 tablespoons sugar
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 2 eggs
• 1/2 teaspoon salt
• 5-1/4 to 5-3/4 cups all-purpose flour
• TOPPING:
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 1 can (4 ounces) chopped green chilies, drained
• Grated Parmesan cheese

Directions

• In a large saucepan, heat the buttermilk and cheese over low heat, stirring until cheese is melted (mixture will appear curdled). Cool to 110° to 115°. In a large bowl, dissolve sugar and yeast in warm water. Add the buttermilk mixture, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, for topping, combine cheddar cheese and chilies; set aside.
• Punch dough down; turn onto a lightly floured surface and divide in half. Roll each portion into an 18-in. x 12-in. rectangle. Spray one half with cooking spray. Top with cheese mixture and remaining dough.
• Cut into twelve 1-1/2-in. strips. Cut each strip in half and twist. Place 1 in. apart on greased foil-lined baking sheets. Sprinkle with Parmesan cheese.
• Bake at 375° for 15-20 minutes or until lightly browned. Remove to wire racks. Serve warm. Refrigerate any leftovers. Yield: 2 dozen.

Cheddar-Chili Bread Twists published in Country Woman January/February 2001, p29