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redforever · 09-10-2012, 03:44 PM

Bread Twists

Turn the dough out onto a lightly floured surface. I have a large very lightly pebbled plastic board for this purpose and I only use it for bread and pastries. Mine is large enough to handle most amounts of bread dough as well as pie dough and is 18" x 24". Really, get one of these as it makes most types of dough much easier to handle. The cheapest places to get these types of kitchen tools are restaurant suppy outlets, like Crown Food Equipment or Russel Food Equipment, both located up 4th St SE just north of 58 Ave.

Also, get a bench scraper. I have the OXO one, as it has a ruler on the bottom to facilitate cutting of the same lengths. I also find a dough scraper very handy to get dough out of bowls. The ones that are thinner and more flexible are the best as they adapt to the size of most bowls.

Shape the dough into a log and cut it into about 12 equal sized pieces. Then roll each piece into a rope that is about 15" long. Cover the dough that you are not using, to prevent a skin from forming on it.

Shape the rope into a U and put your finger in about the middle. Flip one piece of the rope over your finger to get started. The piece that you see go over the top of my finger should be just a bit longer. You can remove your finger now.

Flip the ropes of dough over one another or twist them 3 or 4 times and pinch the ends together.

Repeat with all of the pieces of dough, put on a baking sheet that has been lightly greased or lined with parchment paper, cover, and proof until doubled in size, about half an hour.

The twists are fully proofed and ready to go in the oven. Bake in a preheated 425F oven for 15 to 20 minutes, rotating pans back to front and top shelf to bottom shelf halfway through baking. The bread twists are done when golden brown on the top and bottom.

Prepare your herb and garlic seasoning.

The rolls have just come out of the oven.

Baste 2 or 3 of the hot rolls with melted butter and sprinkle with seasoning. Repeat until done. I normally only use seasoning on half the twists as some are not as fond of garlic as others.

The bottom crust of the twists should be about the same color as the top crust.

09-10-2012, 03:44 PM	#83
redforever Franchise Player Join Date: Feb 2006 Exp:	Bread Twists Turn the dough out onto a lightly floured surface. I have a large very lightly pebbled plastic board for this purpose and I only use it for bread and pastries. Mine is large enough to handle most amounts of bread dough as well as pie dough and is 18" x 24". Really, get one of these as it makes most types of dough much easier to handle. The cheapest places to get these types of kitchen tools are restaurant suppy outlets, like Crown Food Equipment or Russel Food Equipment, both located up 4th St SE just north of 58 Ave. Also, get a bench scraper. I have the OXO one, as it has a ruler on the bottom to facilitate cutting of the same lengths. I also find a dough scraper very handy to get dough out of bowls. The ones that are thinner and more flexible are the best as they adapt to the size of most bowls. Shape the dough into a log and cut it into about 12 equal sized pieces. Then roll each piece into a rope that is about 15" long. Cover the dough that you are not using, to prevent a skin from forming on it. Shape the rope into a U and put your finger in about the middle. Flip one piece of the rope over your finger to get started. The piece that you see go over the top of my finger should be just a bit longer. You can remove your finger now. Flip the ropes of dough over one another or twist them 3 or 4 times and pinch the ends together. Repeat with all of the pieces of dough, put on a baking sheet that has been lightly greased or lined with parchment paper, cover, and proof until doubled in size, about half an hour. The twists are fully proofed and ready to go in the oven. Bake in a preheated 425F oven for 15 to 20 minutes, rotating pans back to front and top shelf to bottom shelf halfway through baking. The bread twists are done when golden brown on the top and bottom. Prepare your herb and garlic seasoning. The rolls have just come out of the oven. Baste 2 or 3 of the hot rolls with melted butter and sprinkle with seasoning. Repeat until done. I normally only use seasoning on half the twists as some are not as fond of garlic as others. The bottom crust of the twists should be about the same color as the top crust. Last edited by redforever; 10-09-2012 at 03:42 PM.