Wednesday, November 21, 2012

Seeded Bread Twists

Seeded Bread Twists
Adapted from the Poppy Seed Twists recipe from Cooking Light, way back in 2001. While this is a bit of work, using frozen bread dough makes it much easier! Making this for Thanksgiving dinner!

1 tbsp Olive oil
1 1/4 cup Vidalia onion, finely chopped
1 tsp Poppy seeds
1 tsp Caraway seeds
1 tsp Sesame seeds
a pinch of Kosher salt (adjust to taste)
a pinch of Black pepper (adjust to taste)
1 (1-pound) Loaf frozen white bread dough, thawed
1 tsp Skim milk
1 large egg

1. Heat olive oil in a large nonstick skillet over medium heat. Add onion and cook for 12 minutes, stirring occasionally. Cool to room temperature in a bowl. Stir in poppy, caraway and sesame seeds along with kosher salt and pepper.
2. Roll the dough into a large rectangle (around 14" x 12") on a lightly floured surface.
3. Spread the onion mixture lengthwise over half of rectangle. Fold dough in half lengthwise; press edges of dough firmly to seal. Then cut the dough into 12 (6-inch-long) strips. Gently lift both ends of dough, and twist. Place twisted dough strips 1 inch apart on a large baking sheet covered with parchment paper or coated with cooking spray. Cover the baking sheet with plastic wrap and let sit for around 40 minutes.
4. Preheat oven to 375°.
5. Combine the milk and egg in a bowl and brush over dough. Bake for 20 minutes or until golden. Remove from baking sheet, and cool for 10 minutes on a wire rack.

Enjoy. These will reheat nicely if frozen.

No comments:

Post a Comment