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Cheddar-Chili Bread Twists Recipe

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Green chilies are prolific here in New Mexico, so I'm always looking for ways to cook with them. These twists are often requested by my family.

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Cheddar-Chili Bread Twists Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 12 Servings

30 15 45

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.

Nutritional Facts 1 serving (2 each) equals 350 calories, 11 g fat (7 g saturated fat), 71 mg cholesterol, 373 mg sodium, 47 g carbohydrate, 2 g fiber, 15 g protein.

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

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