Thyme Cheddar Twists

Martha Stewart Living, 2005

MAKES  12

    1 cup milk                                                     
    4 tablespoons sugar                                            
    2 envelopes active dry yeast (scant 2 tbsp.)                   
    3 cups flour                                                   
    1 teaspoon salt                                                
    8 tablespoons cold, unsalt butter cut to pieces                
    3 tablespoons unsalt butter melted                             
    3 lg. egg yolk                                                 
    Vegetable oil for bowl                                         
    1 1/2 cups coarse grate sharp white cheddar cheese (ab. 4 oz.) 
    2 tablespoons chop fresh thyme                                 
    2 teaspoons pepper                                             
    1 lg. egg beaten + 1 tbsp. water (wash)                        

Heat milk in a small saucepan over medium heat until it registers 11O° on an instant-read thermometer; transfer to a bowl. Stir in 2 tablespoons sugar. Sprinkle with yeast; let mixture stand until foamy, about 1O minutes.

Process flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until mixture resembles coarse meal. Add milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap.  Refrigerate 4 hours or overnight.

Preheat oven to 375°. On a lightly floured work surface, roll out dough to form a 15-by-18-inch rectangle. Brush face with melted butter. Sprinkle dough evenly with cheese, thyme, and pepper.

Fold dough in half horizontally.  Roll out to form a 10-by-18-inch rectangle.  Cut into 10-inch-long, 1/2 inch wide strips.

Twist 2 strips around each other; pinch edges to keep strips from unraveling. Shape twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with remaining strips.

Brush twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.

MY NOTE: Proof 2 packets with 1/4 c water instead.  Add 1/4 hot milk and yeast/water at same time.  Use 2 c shredded cheese and salt top of twist when you apply wash (butter or egg).  Can use dried thyme instead (1 to 1 1/2 tbsp.).

MXF