Garlic Bread Twists
- 1 1/2 pounds Multi-Purpose White Bread dough, left to ferment in fridge x 1 week or use fresh with the adjustments mentioned above
- 1 tsp. garlic powder
- 1 Tbsp. parsley flakes
- 1 - 2 garlic cloves, minced
- all-purpose flour to knead
Add some flour to the work surface and knead the dough until the sticky has fairly much disappeared.
Add a teaspoon of garlic powder, a tablespoon of parsely flakes, and one or two freshly minced garlic cloves.
Knead in the herbs and seasonings until well distributed.
Cut the dough into three equal parts and remember to keep the soft moist interior of the dough to the inside by sort of pinching the outer surface over the inside.
Cut each of the three parts into three parts again. Now you will have nine pieces. If you want skinnier twists, make twelve separate pieces altogether. Nobody says you can't. The bake time will just be a little less, that's all.
Take a piece of dough and roll it out to about a ten to twelve-inch length.
Bring both ends together overlapping slightly.
Roll the joined ends to further make the join stick.
Lay the circle onto the work surface with the sides together. Make a figure eight.
Twist one end and twist the other end.
Lay them onto baking sheets greased with lard, fitting them on however it works. Remember, no Miss Bucky, home ec teacher here, looking for perfection
See, my twists aren't all pretty looking. Place in warmed oven to rise. When puffy, take them out of the oven. Preheat the oven to 400 F and bake them about 15 minutes. If you have made skinnier twists, the bake time will be less. Rotate the pan half-way through, for even baking. Remove and let cool on racks. Hide them in the freezer. These are great with beef and tomato based soups.