Bread Twists

Ingredients
Dough:
•Active dry yeast...........................7 g
•Warm water.................................¼ C
•Sugar...........................................1 Tsp
•Warm milk...................................¾ C
•Olive oil.......................................2 Tbsp
•All purpose flour..........................3 C
•Salt.............................................1 Tsp
Filling:
•Shredded Monterey jack cheese......¾ C
•Yellow asafetida powder.................½ Tsp
•Italian seasonings............................1 Tsp
Topping:
•Cornstarch.............................1 ½ Tsp
•Cold water.............................2 Tbsp
•Sesame seeds........................3 Tsp
Preparation
1) Dissolve the yeast, sugar and warm water. Let it stand until frothy.
2) In a mixing bowl, combine the yeast mixture, milk and oil. Add 1 cup
of flour and salt and blend until smooth. Add the remaining flour and
form soft dough.
3) Cover and let rise in a warm place until doubled in size. About an
hour.
4) Punch down the dough. On a lightly floured surface, roll dough into
15-inch square. Sprinkle with cheese, asafetida powder and Italian
seasonings.
5) Using a ruler mark the rolled dough with filling into three equal
rectangular parts of 15x5 inch. Fold first part over middle (second) part
and the third part over the first. Cut widthwise into 8 strips. Twist each
strip twice and pinch ends to seal. Place 3-inch apart on greased baking
sheets.
6) Combine the cornstarch and cold water until smooth in consistency;
brush over the breads. Sprinkle with sesame seeds. Bake at 400 F/200 C
for 15 minutes or until light golden brown. Remove from the baking sheet
and cool.
Serves
6-8