Soft and Chewy Garlic Twists
Many of you know I bake my own bread. I love it. Sourdough that is super easy, a loaf a day whenever I want. I haven't bought bread in 4 years. It is wonderful.
These garlic twists are delicious, but they are not my easy sourdough recipe. To be honest, they are a little fussy. So I only make them for special occasions, for special people, at special times. Like the crew who helped us load out 700 yearlings yesterday. For them, the garlic twist effort is worth it! And it goes without mentioning, the kids and hubby LOVE them. Better than dessert.
The garlic is roasted, so while it is definitely "garlicky", it is the beautiful mellow garlic flavor that comes from roasting. And the cheese...well, cheese makes everything better. And these are the perfect dippers for caramelised vinegar and provence oil...seriously, you are in heaven!
360 g water
2 tbsp Provence EVOO
Mix in a bowl. Microwave for about 45 min.
Add:
1 1/2 tsp dry yeast
1 tbsp + 1 tsp sugar
1 tbsp Tuscan style Pesto dip mix
Let sit.
Whisk together:
440 g flour
1 tsp Aussie Lemon Pepper specialty salt
Add flour mix to water mix. Roughly mix together. Let the mixture sit for 1/2 to 1 hour, to let it lyse (when the flour absorbs the water). Wet your hand, and knead the dough together until well incorporated. Let it rise until doubled, about 2 hours.
When doubled, put on floured surface, and roll out into a large square.
Filling:
1/4 c butter, slightly melted
1 bulb garlic, roasted
1/2 c grated cheese
saffron grinder salt
Mix together roasted garlic and butter to make a paste. Spread over the whole square.
Over half the rectangle, spread the 1/2 c grated cheese.
Fold 1/2 the dough over the cheese mix, and push dough together to seal.
Using a pizza cutter, cut in half and then into 1 to 1.5 inch sticks.
Twist the sticks, and place on a cookie sheet, and let rise until doubled, or nice and fluffy.
Bake at 360 for about 20 min, until golden brown. Serve fresh and warm, or reheat the next few days. These won't last long!
