Cheddar Bread Twists Food

AGED CHEDDAR AND CRANBERRY BREAD TWISTS

Steps:

• In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add warm water and sugar. Stir. Sprinkle with yeast and allow to stand for 10 minutes until foamy.
• Meanwhile, grate your cheese and set aside. Chop cranberries with a sharp knife in to smaller pieces and set aside.
• When yeast is ready, add flour, salt, vegetable oil and Dijon mustard. Knead well, adding a bit more flour, if necessary, until your dough comes together (it will still be a bit sticky at this point). Sprinkle in cranberries and mix until combined with the dough. Repeat with the grated cheese.
• Remove dough to a floured surface. Knead, adding a bit more flour as necessary to prevent it sticking to the surface, until dough is soft and smooth. Place dough in a greased bowl, cover with plastic wrap and set aside to rise until doubled, 60-90 minutes.
• When dough is risen, remove to a large floured surface. Roll dough in to a 10 x 15-inch rectangle. With the short side closest to you, slice in to 3/4-inch wide strips from top to bottom. When all the 3/4-inch long strips are cut, make one cut across the middle from right to left, cutting each of the long strips in half. You should have approximately 28 strips that are 3/4-inches wide by 7 1/2-inches long.
• Preheat oven to 350° F. with oven racks in top third and bottom third of oven. Line two baking sheets with parchment paper. Take a strip of dough and holding both ends, twist in opposite directions, to twist the dough. Place the strip on a baking sheet, lightly pressing the ends in to the baking sheet to hold it in place. Repeat with the remaining strips, distributing them between the two baking sheets. Cover trays with a tea towel and set aside to rest for 15-20 minutes.
• When dough has rested, place one tray on the top rack and one on the bottom. Bake for 8 minutes, then rotate pans from top to bottom and front to back. Continue baking for another 8-10 minutes (16-18 minutes total), until lightly golden. *BE SURE TO WATCH CLOSELY IN THE LAST MINUTES OF BAKING, AS THEY GO FROM GOLDEN TO BROWN VERY QUICKLY!
• Remove baking sheets from oven and immediately remove bread sticks to a cooling rack. Store in an airtight container.

SAVORY CHEDDAR TWIST BREAD

Steps:

• In the bowl of a stand mixer or a large bowl, whisk together the all-purpose flour, 2/3 cup grated cheese, and salt. Add in warm milk, yeast, and eggs. Stir and knead with the dough attachment (or by hand) until a soft, smooth dough forms, about 5-7 minutes. Add in additional flour as needed.
• Transfer the dough to a lightly greased bowl and cover. Let rise until dough is nearly doubled, about an hour to an hour and a half.
• Meanwhile, make the herb butter. In a small bowl, combine the softened butter with the garlic, and minced herbs.
• On a lightly floured surface, roll the dough out into a rectangle. Spread the herb butter over the dough, leaving an inch border.
• Sprinkle remaining 1/3 cup shredded cheddar cheese over the butter.
• Starting with the edge closest to you, roll the dough into a long log. Seal the edges.
• Using a sharp knife or pizza cutter, cut the log in half lengthwise, leaving the top attached.
• Keeping the filling side up, twist or "braid" the logs together. Pinch the ends together.
• Butter a large 9 x 5-inch loaf pan using baking spray. Transfer the bread carefully to the prepared loaf pan.
• Cover the bread in the pan with a kitchen towel and allow it to rise, until puffy but not doubled, about 30 minutes to an hour.
• Preheat oven to 400 degrees F. Brush the tops with egg wash. Bake the bread for 20 minutes, until the tops start to brown.
• Reduce the oven temperature to 350 degrees F and sprinkle the top with additional cheese, if desired. Continue baking for another 20- 25 minutes, until the bread is lightly browned. If it is browning too easily, tent a foil over the bread until it cooks completely.
• Remove from oven and let cool. Serve bread warm and store leftovers in an air-tight container at room temperature.

CHEDDAR BREAD TWISTS

Steps:

• Unfold puff pastry onto a lightly floured surface. In a small bowl, beat egg white and water; brush over pastry. Sprinkle with cheese and salt., Cut into ten 1-in. strips; twist each strip three times. Place on a greased baking sheet. Bake at 400° for 10-13 minutes or until golden brown.

BLUE CHEESE AND BACON BREAD TWIST

Steps:

• The day before you want the bread, make a sticky paste by mixing together 1/2 cup of the flour, 1/2 cup of the water and two teaspoons of yeast in a bowl.
• When the ingredients are combined, cover the bowl with cling film and leave in the fridge overnight.
• The next day, the mixture will have bubbles on top and smell fermented.
• Add remaining flour, yeast and salt to the bowl, and start adding the remaining water a bit at a time, until you get a sticky consistency.
• Flop the dough onto a floured work surface, sprinkle more flour on the dough and knead for 3-5 minutes or until smooth.
• Put the dough in a large bowl, cover with cling film and leave to rise until doubled, between 1-2 hours.
• Meanwhile, fry the bacon until crispy and then cut into small pieces.
• Crumble the cheese into a small bowl and mix with bacon.
• Take dough and turn onto a floured work surface again, working bacon and cheese into the dough this time and kneading for another 3-5 minutes until smooth.
• Put back in bowl and leave for another hour to rise by about a third to a half.
• Take dough and split into three equal pieces.
• On a lightly floured surface, roll each piece into a sausage shape, about 20 inches long.
• Take the three "sausages" and lay them out in front of you, each at a slight angle to the other.
• This part is hard to describe, but just imagine you are braiding hair.
• You will need to pinch the three pieces together at one end and then, once they are attached, take the piece on the left side and bring it over the centre piece.
• Then take the right piece and bring it over the centre piece.
• Repeat until all the dough is braided and pinch together at the end.
• Lay bread on a greased and floured baking sheet, cover with cling film and let rise for one final hour.
• Bake for 30-35 minutes in an oven at 200°C or about 350°F.

CHEESY BREAD TWISTS

Steps:

• Put buttermilk and cheese in a large pan and cook over low heat the cheese has melted. Stir, don't worry if mixture appears curdled.
• Cool to room temperature.
• In a large bowl, disolve sugar and yeast in warm water. Add the buttermilk mixture, egg, salt and 1 1/2 cups flour.
• Beat until smooth, then stir in remaining flour until it forms a soft dough.
• Turn onto a floured boad, knead for 8 minutes until smooth and elastic.
• Please in a greased bowl, turn once to grease top.
• Cover and let rise for an hour in a warm place until it has doubled in size.
• Punch down the dough on floured board and divide the dough in half and roll each peice into an 9 x 6 inch rectangle.
• Spray one half of the dough with cooking spray. Top with the cheddar and red pepper flakes then top with the remaining peice of dough.
• Cut the prepared dough into 6 (1 1/2 inch strips)
• Cut each strip in half and twist.
• Place about 1 inch apart on greased and foiled cookie sheet and sprinkle with the parmesan cheese.
• Bake at 375 degrees for 15 - 20 minutes or until lightly browned.
• Put on wire rack to cool, serve warm.
• Refrigerate any leftovers.

THYME-CHEDDAR TWISTS

Steps:

• Heat milk in a small saucepan over medium heat until it registers 110 degrees on an instant-read thermometer; transfer to a bowl. Stir in 2 tablespoons sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes.
• Process flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until mixture resembles coarse meal. Add milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to form a 15-by-18-inch rectangle. Brush surface with melted butter. Sprinkle dough evenly with cheese, thyme, and pepper.
• Fold dough in half horizontally. Roll out to form a 10-by-18-inch rectangle. Cut into 10-inch-long, 1/2-inch-wide strips.
• Twist 2 strips around each other; pinch edges to keep strips from unraveling. Shape twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with remaining strips.
• Brush twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.

CHEDDAR-CHILI BREAD TWISTS

Steps:

• 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 18x12-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.