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Soft Bread Twists

My family loves eating these zesty bread twists with a spaghetti supper. Soft and light as a feather, they have a perfect balance of garlic and oregano. Be sure to snatch one before passing them around the table.

24 ServingsPrep: 30 min. + rising Bake: 10 min.

Ingredients

1 package (1/4 ounce) active dry yeast
2 teaspoons sugar
1 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1 egg, lightly beaten
1/2 cup canola oil
1-1/4 teaspoons salt, divided
5-1/2 to 6 cups all-purpose flour
1/4 cup cornmeal
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup butter, melted
Pizza sauce or salsa, optional

Directions

In a large bowl, dissolve yeast and sugar in warm water; let stand
for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups
flour; beat on low speed until smooth. Beat 3 minutes longer. Stir
in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 8-10 minutes (dough will be sticky). Place in a greased bowl,
turning once to grease top. Cover and let rise in a warm place until
doubled, about 1 hour.
Do not punch down. Divide dough into eight pieces. Combine cornmeal

2 of 2

Soft Bread Twists (continued)

Directions (continued)

and oregano; sprinkle over work surface. Roll each piece of dough in
cornmeal mixture and shape into a 15-in.-long rope. Cut each rope
into three pieces. Twist each piece and place on greased baking
sheets.
Bake at 400° for 8-12 minutes. Combine garlic powder and
remaining salt. Immediately brush twists with melted butter, then
sprinkle with garlic powder mixture. Serve with pizza sauce if
desired. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 178 calories, 7 g fat (2 g saturated fat), 15 mg cholesterol, 151 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.