Cheddar-Chili Bread Twists |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Green chilies are prolific here in New Mexico, so I'm always looking for ways to cook with them. These twists are often requested by my family. Ingredients:
1-1/4 cups buttermilk |
2 cups (8 ounces) shredded cheddar cheese |
2 tablespoons sugar |
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 eggs |
1/2 teaspoon salt |
5-1/4 to 5-3/4 cups king arthur unbleached all-purpose flour |
topping: |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 can (4 ounces) chopped green chilies, drained |
grated parmesan cheese |
Directions:
1. 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.
2. 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.
3. Punch dough down; turn onto a lightly floured surface and divide in half. Roll each portion into an 18-in. x 12-in. rectangle. Spray one half with cooking spray. Top with cheese mixture and remaining dough.
4. 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.
5. Bake at 375° for 15-20 minutes or until lightly browned. Remove to wire racks. Serve warm. Refrigerate any leftovers. Yield: 2 dozen.
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