Thursday, April 9, 2009

Garlic Bread Twists

Bread twists with parsley flecks used to be available at our local discount grocer. But they, along with wheat-berry and raisin, whole wheat buns disappeared long ago. No fear. I'll do it myself, and improve them with the addition of garlic. This batch doesn't look very twisty, but I let myself get hung up in a phone call and it all got ahead of me - still tasted the same and the chewiness was unchanged as well.I happened to make this bunch with some leftover forgotten Multi-Purpose White Bread dough, all in all, doing the same thing as for my Garlic Bread. These can also be made using my fresh basic Multi-Purpose White Bread recipe. However, if you do that, reduce the amount of sugar to about 1/4 of a cup and also tweek the salt amount, down to about a level tablespoon or less. With the fresh bread dough the garlic and sugar do not seem to agree in flavour, so the adjusting is necessary. When using leftover and forgotten bread dough, squirreled away in the fridge for a week, the garlic and sugar flavours don't fight each other, since the dough as you can see below, has begun to ferment (okay, rot) changing the flavour from fresh to tang.

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
Here is the nasty bit of bread dough, zip-locked and finally seeing the light of day after a week in the back of the fridge. I used approximately a pound and a half of dough for nine twists.
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.


Leila said...

I sometimes bake with leftover forgotten bread dough too, so thanks for the visuals!

Mental P Mama said...

I'll take a dozen. Thanks.

Confusifying Linguification said...

I can't tell you how hard I laughed at your "Miss Bucky" comment! Loved the imperfections. If it looks too perfect, you wouldn't want to eat it!