Food recipes
Rosemary Twist Bread
Rosemary Twist Bread Ingredients: butter, without salt spices, rosemary, dried spices, garlic powder wheat flour, white, all-purpose, unenriched cheese, parmesan, hard leavening agents, baking powder, double-acting, s...
Rosemary Twist Bread
Ingredients:
butter, without salt
spices, rosemary, dried
spices, garlic powder
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Combine butter, rosemary and garlic in a 13 x 9 baking pan; tilt to coat the bottom of the pan.
Combine flour, cheese, baking powder, sugar and salt in a mixing bowl; stir in milk until just moistened.
Turn dough onto a lightly floured surface; knead 10 times or until smooth.
Roll dough into a 12 x 6-inch rectangle; cut into twelve 1-inch wide strips.
Place in the pan and turn to coat with the butter mixture.
Twist each strip about 6 times.
Arrange strips 2 inches apart on a greased baking sheet and bake at 425 degrees for 20 to 25 minutes or until golden.
Ingredients:
butter, without salt
spices, rosemary, dried
spices, garlic powder
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Combine butter, rosemary and garlic in a 13 x 9 baking pan; tilt to coat the bottom of the pan.
Combine flour, cheese, baking powder, sugar and salt in a mixing bowl; stir in milk until just moistened.
Turn dough onto a lightly floured surface; knead 10 times or until smooth.
Roll dough into a 12 x 6-inch rectangle; cut into twelve 1-inch wide strips.
Place in the pan and turn to coat with the butter mixture.
Twist each strip about 6 times.
Arrange strips 2 inches apart on a greased baking sheet and bake at 425 degrees for 20 to 25 minutes or until golden.