FRENCH TWISTS
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FRENCH TWISTS
Dough 18 Twists
Water (801=/27_C) _ cup
Lemon Juice 1 tsp
Salt 1 tsp
Sugar 1 tbsp
Bread Flour 2 cups
Active Dry Yeast 1½ tsp
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Brush With:
Melted Butter Y_cup
Glaze:
Egg White 1
Water 1 tbsp
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Method
1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread
pan. Place the ingredients into the bread pan, in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press Start.
4. When the beeper sounds 8 times, press STOP. Remove the dough from the bread pan.
5. Punch down and divide into 18 equal pieces. On a lightly floured surface, roll dough into 14 inch
ropes. Fold each rope in half and twist, starting at fold.
6. Place on greased baking sheets and brush French twists generously with melted butter. Let rise in
warm, draft-free place until doubled in size. Brush the twists with Glaze.
7. Bake in preheated 4001 = oven for 12 to 15 minutes or until golden brown.
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