GMA Recipe: Whole-Wheat Herbed Bread Twists

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Whole-Wheat Herbed Bread Twists
From Chef Cary Shackleford of Cafe La Rotunda
1996

The challenge ... prepare a tasty, nutritious, well-balanced, and inexpensive school lunch that children will actually like and eat. Chef Cary Shackleford of Cafe La Rotunda in Chattanooga met that challenge in an event sponsored by The American Culinary Federation.

Ingredients

4 oz. whole-wheat flour

4 oz. white flour

2 oz. salt

2 oz. sugar

8 oz. shortening

4 oz. milk solids (powdered)

2 1/2 oz. water, warm

4 oz. yeast

Mix yeast and sugar with warm water; let sit for 3 to 5 minutes.

Melt shortening and add to yeast with milk and salt. Stir in flour. Mix with hook for 10 minutes until dough forms ball. Cover with plastic and proof until doubled in bulk.

Punch dough down; roll into 1/2 inch rope. Cut into 6 equal pieces.

Prepare bread seasoning. Roll bread twists in bread seasoning.

Proof until double in size. Bake at 350 degrees for 10 minutes or until golden brown.

Bread seasoning

Mix 1 tbsp. water and 1 tbsp. corn syrup together. Brush each piece of dough with mixture.

Combine 2 tbsps. of your favorite herb or herb mixture with 1/2 tsp. garlic salt.