Cheesy bread twist

Recipe Information

Ingredients

• 5/8 cup buttermilk

• 1/2 cup aged cheddar cheese

• 1/2 cup medium cheddar cheese

• 1 tablespoon sugar

• 1/8 ounce yeast (half of a 1/4 ounce package)

• 1/8 cup warm water

• 1 egg

• 1/4 teaspoon sea salt

• 2 1/2 cups flour, all purpose

• 3/4 cup medium cheddar cheese

• 1/4 teaspoon red pepper flakes

• 1/8 cup Parmesan cheese, grated

Directions

• Preheat an oven to 375 degrees F.

• Add the buttermilk and 1 cup of cheddar cheese to a large pan, cooking over low heat and stirring until the cheese melts. Let cool to room temperature.

• In a large bowl, mix the sugar and yeast in warm water until it dissolves. Add the buttermilk mixture, egg, salt, and 1 ½ cups of flour. Beat the mixture until it is smooth. Add the remaining flour until a soft dough forms. Knead the dough on a floured board until smooth and elastic.

• Place the mixture in a greased bowl, turning it once. Cover and let rise in a warm place for 30-60 minutes.

• On a floured board, pound the dough and cut it in half. Roll each half into a rectangle with dimensions of 9x6 inches.

• Spray cooking spray on one half and sprinkle the remaining cheddar cheese and red pepper flakes on top. Place the other half of the dough on top of the first half. Divide the dough into 6 parts of 1 ½ inch strips. Divide each strip into two and twist.

• Place the twists on a greased, foiled cookie sheet and sprinkle the Parmesan cheese on top.

• Bake for 15-20 minutes and cool before serving. Refrigerate leftovers.

Nutrition (per serving)

• Calories: 170 cal

• Total fat: 5g

• Saturated fat: 3g

• Monounsaturated fat: 2g

• Cholesterol: 28mg

• Sodium: 244mg

• Potassium: 118mg

• Carbohydrate: 22g

• Fiber: 1g

• Protein: 7g