Garlic Herb Bread Twists Recipes

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HERBED BREAD TWISTS



Herbed Bread Twists image

A blend of herbs and a special shape dress up ordinary frozen bread dough in my unbelievably easy recipe. -Deb Stapert, Comstock Park, Michigan

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

1/4 cup butter, softened
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, marjoram and oregano
1 loaf (1 pound) frozen bread dough, thawed
3/4 cup shredded part-skim mozzarella cheese
1 large egg
1 tablespoon water
4 teaspoons sesame seeds

Steps:

  • In a small bowl, combine butter and seasonings. On a lightly floured surface, roll dough into a 12-in. square. Spread with butter mixture to within 1/2 in. of edges; sprinkle with cheese. , Fold dough into thirds. Cut widthwise into 24 strips. Twist each strip twice; pinch ends to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes. , Beat egg and water; brush over dough. Sprinkle with sesame seeds. Bake at 375° until light golden brown, 10-12 minutes. Remove from pans to wire racks.

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

GARLIC HERB BREAD TWISTS



Garlic Herb Bread Twists image

Provided by Gina Marie Miraglia Eriquez

Categories     Bread     Garlic     Bake     Kid-Friendly     Lunch     Parmesan     Rosemary     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 18 twists

Number Of Ingredients 7

1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1 cup grated Parmigiano-Reggiano (2 oz), divided
1/4 cup olive oil
3 garlic cloves, minced
2 pounds pizza dough or use store-bought)
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.
  • Stir together rosemary, thyme, 1/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Stir together oil, garlic, and 1/4 teaspoon each of salt and pepper in another bowl.
  • Divide dough in half. Keeping half of dough covered with a kitchen towel (not terry cloth), gently roll out other half into a 15-by 10-inch rectangle on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with towel and let rest about 3 minutes.)
  • Sprinkle one half of dough (crosswise) with half of herb mixture, then fold dough in half crosswise and roll lightly to form a roughly 10- by 8-inch rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Keeping remaining strips covered with a kitchen towel, twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush with 1 tablespoon garlic oil and let stand while forming remaining bread twists.
  • Roll out and form more bread twists with remaining dough and herb mixture, then arrange on other sheet. Brush with 1 tablespoon garlic oil and let stand 5 minutes.
  • Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.
  • Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan.
  • Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.

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