Soft Italian Bread Twists Recipe

5 1 1
Soft Italian Bread Twists Recipe
Soft Italian Bread Twists Recipe photo by Taste of Home
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Soft Italian Bread Twists Recipe

Read Reviews
5 1 1
Publisher Photo
Although my heritage is strictly Dutch, my family loves Italian food. These seasoned breadsticks are a great accompaniment to lasagna or pizza.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 10 min.

Ingredients

  • 1 teaspoon sugar
  • 1 teaspoon salt, divided
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 to 2-1/2 cups all-purpose flour
  • 2/3 cup warm water (120° to 130°)
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Italian seasoning or grated Parmesan cheese, optional

Directions

In a food processor, combine the sugar, 3/4 teaspoon salt, yeast and 2 cups flour. Cover and process for 5-10 seconds. While processing, gradually add warm water and oil in a steady stream. Process for 1 minute or until smooth and elastic. Add 1 to 2 tablespoons of water or flour if needed.
Turn onto a floured surface. Roll into a 15x12-in. rectangle. Cut into 12 strips. Fold each strip in half lengthwise; twist each strip several times. Pinch ends to seal. Place 2 in. apart on a greased baking sheet.
In a small bowl, combine the butter, garlic powder, paprika and remaining salt. Brush some over dough. Sprinkle with Italian seasoning or Parmesan cheese if desired. Cover and let rise in a warm place until doubled, about 25 minutes.
Bake at 425° for 6-8 minutes or until golden brown. Brush with remaining butter mixture. Yield: 1 dozen.
Originally published as Soft Italian Bread Twists in Best of Country Breads 2000, p96

Nutritional Facts

1 each: 115 calories, 4g fat (2g saturated fat), 8mg cholesterol, 226mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 1 teaspoon sugar
  • 1 teaspoon salt, divided
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 to 2-1/2 cups all-purpose flour
  • 2/3 cup warm water (120° to 130°)
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Italian seasoning or grated Parmesan cheese, optional
  1. In a food processor, combine the sugar, 3/4 teaspoon salt, yeast and 2 cups flour. Cover and process for 5-10 seconds. While processing, gradually add warm water and oil in a steady stream. Process for 1 minute or until smooth and elastic. Add 1 to 2 tablespoons of water or flour if needed.
  2. Turn onto a floured surface. Roll into a 15x12-in. rectangle. Cut into 12 strips. Fold each strip in half lengthwise; twist each strip several times. Pinch ends to seal. Place 2 in. apart on a greased baking sheet.
  3. In a small bowl, combine the butter, garlic powder, paprika and remaining salt. Brush some over dough. Sprinkle with Italian seasoning or Parmesan cheese if desired. Cover and let rise in a warm place until doubled, about 25 minutes.
  4. Bake at 425° for 6-8 minutes or until golden brown. Brush with remaining butter mixture. Yield: 1 dozen.
Originally published as Soft Italian Bread Twists in Best of Country Breads 2000, p96

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lurky27 User ID: 1251896 204405
Reviewed Jun. 29, 2011

"This is the first time I have ever used yeast and the twists were perfectly delicious! Great recipe!

~ Theresa"

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