CHEESY-TATER BREAD TWISTER
Steps:
- Cook potatoes in a large pan in plenty of lightly salted boiling water until tender. Drain through colander and return to the pan. Mash until smooth and set aside to cool.
- Sift the flour into a large bowl and add the yeast and a good pinch of salt. Stir in the mashed potatoes and rub with your finders to form a crumb consistency. Make a well in the center of the mixture and pour in the lukewarm water. Start by bringing the mixture together with a round-bladed knife, and then use your hands.
- Turn out on to a well-floured surface and knead for 5 minutes and return the dough to the bowl. Cover with a damp dishtowel and leave to rise in a warm place for 1 hour, or until double in time.
- Turn the dough out and punch down the air bubbles. Knead for a few seconds. Divide the dough into 12 even pieces and shape into rounds. Sprinkle the cheese over a baking sheet. Take each ball of dough and roll it in the cheese. Then roll the cheese-covered roll on a dry surface, forming a sausage shape. Fold the two ends together and twist.
- Lay the bread twists on an oiled baking sheet. Cover with a damp cloth and leave the bread to rise in a warm place for 30 minutes.
- Preheat oven to 220°C/425°F. Bake the bread for 10-15 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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