Cheese twisted bread


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 all-purpose flour
2 tablespoons melted butter
1-1/2 cups 6 ounces shredded cheddar cheese
Grated Parmesan cheese optional


In a large saucepan, heat the buttermilk and cheese over low heat. Stir until cheese is melted (mixture will look weird or curdled). Cool to 110° to 115°.
In a large bowl, add sugar and yeast in warm water. Let sit for about 5 minutes. Add buttermilk mixture, eggs, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Put dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Or alternately knead in using a stand mixer fitted with dough hook for 5-6 minutes.Put dough in greased bowl. Turn dough once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Press dough down. Place on a lightly floured surface and divide in half. Roll each portion into an 18-in. x 12-in. rectangle. Brush each rectangle with half of melted butter. Top with cheese and remaining dough.
Cut into twelve 1-1/2-in. strips. Cut each strip in half and twist. Place 1 inch apart on greased foil-lined baking sheets or use non stick baking mats. Sprinkle with Parmesan cheese, if desired.
Bake at 375° for 15-20 minutes or until lightly browned. Remove to wire racks to cool. Serve warm. Refrigerate any leftovers.

Enjoy !

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