Text 26106, 79 rader
Skriven 2015-04-18 07:21:38 av Dave Drum (1:261/38.0)
Ärende: Gourmet 710
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Garlic Herb Bread Twists
 Categories: Breads, Herbs, Cheese
      Yield: 18 servings

      1 tb Fine chopped rosemary
      1 tb Fine chopped thyme
      1 c  Grated Parmigiano-Reggiano;
           - divided
    1/4 c  Olive oil
      3 cl Garlic; minced
      2 lb Pizza dough; (use
           - store-bought)
    1/4 c  Fine chopped flat-leaf
           - parsley

  Preheat oven to 400+.F/205+.C with racks in upper and lower
  thirds. Lightly oil 2 large (17" by 13") baking sheets.

  Stir together rosemary, thyme, 1/4 cup cheese, 1/2
  teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
  Stir together oil, garlic, and 1/4 teaspoon each of salt
  and pepper in another bowl.

  Divide dough in half. Keeping half of dough covered with a
  kitchen towel (not terry cloth), gently roll out other
  half into a 15" by 10" rectangle on a lightly floured
  surface with a lightly floured rolling pin. (Use your
  hands to pull corners. If dough is very elastic, cover
  with towel and let rest about 3 minutes.)

  Sprinkle one half of dough (crosswise) with half of herb
  mixture, then fold dough in half crosswise and roll
  lightly to form a roughly 10" by 8" rectangle. Cut
  lengthwise into 9 strips (less than 1" wide) with a pizza
  wheel or a sharp heavy knife. Keeping remaining strips
  covered with a kitchen towel, twist each strip from both
  ends and place on baking sheet, arranging twists 1" apart.
  Brush with 1 tablespoon garlic oil and let stand while
  forming remaining bread twists.

  Roll out and form more bread twists with remaining dough
  and herb mixture, then arrange on other sheet. Brush with
  1 tablespoon garlic oil and let stand 5 minutes.

  Bake bread twists, switching position of sheets halfway
  through, until golden, 20 to 25 minutes total.

  Meanwhile, stir together parsley and remaining 3/4 cup
  cheese in a shallow baking pan.

  Immediately after baking, brush bread twists with
  remaining garlic oil, then roll in parsley and cheese
  until coated. Serve warm or at room temperature.

  COOKS' NOTE: Bread twists can be baked, but not coated, 2
  hours ahead. Reheat on a large baking sheet in a
  350+.F/175+.C oven until hot, 3 to 5 minutes, then brush
  with garlic oil and roll in parsley and cheese

  by Gina Marie Miraglia Eriquez

  Gourmet | July 2009

  Yield: Makes 18 twists

  MM Format by Dave Drum - 31 July 2009

  Uncle Dirty Dave's Archives

MMMMM

... I make faux French onion soup with illegal Algerian onions.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)