Twisty Sista Bread Sticks Recipes

TWISTY SISTA' BREAD STICKS

Steps:

• 1. Make the dough: In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the sugar, yeast, warm water and warm milk. I just add my milk and water together and warm in microwave for about 25 seconds. You want your liquids at 110 to 120 degree. (You can use 1 1/2 water if you do not want to use any milk product.) Stir it around and then let sit for 5 minutes or until the yeast is foamy and dissolved. (If your yeast does not bloom you might want to start again this means it died somewhere along the way.)
• 2. Once yeast has bloomed add olive oil and give it a quick stir.
• 3. Add flour, salt, garlic and basil. Mix by hand or with dough hook for 1 minute. Once it is all combined mix by hand or with your dough hook for 7 minutes. If dough is wet add a couple of tablespoons of flour at a time util it pulls together. It will be soft and tacky but not super sticky. (It will stick to your hands but pull off clean.) Dough will slowly spring back when poked with finger.
• 4. Spray or oil a large bowl with cooking spray or oil. Shape dough into a ball and place in mixing bowl. Spray dough with cooking spray or rub with oil. (I use Pam Olive Oil Spray.) Cover tightly with plastic wrap and allow to rise in a warm draft-free spot until doubled in size (this takes 1 - 2 hours). If in question mark the outside of your bowl with a marker and that gives you a starting point.
• 5. Once dough has doubled punch it down to release the air (just make a fist and push into dough 2 to 3 times). Divide the dough into two equal balls and let rest in separate bowls or on the counter top covered with a towel for 10 minutes.
• 6. Preheat oven to 375 degree. Line a large baking sheets with parchment paper or you can use silicone baking mats you can also spray lightly with cooking spray or dust lightly with cornmeal. Just set the pans to side.
• 7. Take balls of dough and pat or roll it out into roughly a 6x10 rectangle on a lightly floured surface.
• 8. Top each rectangle with melted butter, salt and cracked pepper. Using a pizza cutter or very sharp knife, cut rectangles into long strips about 1.5 inches in width. Then, twist each strip (I have found the easiest way to do this is to just use the palm of your hand and roll in opposite directions on the counter top). Or you can just leave them un-twisted :)
• 9. Once bread stick are twisted place on prepared baking sheet sprinkle with salt and pepper and let rest for 10 minutes
• 10. Bake in preheated 375 degree oven for 15 - 18 minutes. Remove from oven and push the bread sticks together and top with your cheeses and toppings. Return to oven for 4 - 6 minutes until cheese is nice and melted. Don't want toppings? Just bake for 20 - 25 minutes and brush with butter when done.
• 11. I am sorry I can not tell you how these keep as leftovers they never make it past the dinner table except in someones belly lol.

SOFT ITALIAN BREAD TWISTS

Steps:

• 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.

SOFT BREAD TWISTS

Steps:

• 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 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.