Title: Cheddar Cayenne Twists
Categories: Breadmaker
Yield: 24 Sticks
| 2-CUP CAPACITY - ABOUT 24------------------------- bread sticks |
| 2 1/4 | ts | Active dry yeast |
| 3 | c | Bread flour |
| 3/4 | c | Mild orange cheddar cheese |
| 1/2 | ts | Ground cayenne pepper |
| 1 | ts | Ground mustard |
| 1 | ts | Salt |
| 1 | c | + 2 tbsp. waer |
| | | TOPPING |
| 2 | ts | Paprika |
| 3-CUP CAPACITY- ABOUT 24-------------------------- bread sticks |
| | | SAME AS FOR 2-CUP CAPACITY |
SOURCE: The Ultimate Bread Machine cookbook by Tom Lacalamita, copyright
1883, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor.
With a flaky texture and the slight bite of cayenne pepper, these bread
sticks are great with before-dinner drinks or with a steaming bowl of chili
or soup. Make a double batch, they are guaranteed to vanish before you
know it.
MACHINE PROCEDURE: All ingredients must be at room temperature, unless
otherwise noted. Add ingredients, except topping, in the order specified
in your bread machine owner's manual. Set machine on dough/manual setting.
At the end of the program, press clear/stop. To punch dough down, press
start and let knead for 60 seconds. Press clear/stop again. Remove dough
and let rest 5 minutes before hand-shaping.
If your bread machine does not have a dough/manual setting, follow normal
bread making procedure, but let dough knead only once. At the end of the
kneading cycle, press clear/stop. Let dough rise for 60 minutes, checking
after the first 30 minutes to make sure dough does not overrise and touch
the lid. Press start and let machine run for 60 seconds topunch dough
down. Press clear/stop. Remove dough and let rest 5 minutes before
hand-shaping.
HAND-SHAPING TECHNIQUE: Preheat oven to 375 F. Cut dough in half. On
lightly floured work surface, roll out dough with a floured rolling pin
into a 1/4-inch-thick rectangle. Cut lengthwise into 1/4-inch-wide strips,
6 inches long. Carefully place on lightly greased baking pans. Gently
twist. Spirnkle lightly with paprika. Bake approximately 20 minutes or
until lightly golden. Remove from oven and cool on wire rack.
NUTRITION INFORMATION per bread stick: 72.4 calories, 2.61 g protein,
12.1 g carbohydrates, 0.55 g dietary fiber, 1.36 g fat, 3.72 mg
cholesterol, 116 mg sodium, 30.9 mg potassium. Calories from protein: 15%;
from carbohydrates: 68%; from fats: 17%.