Parmesan Twist

Oxmoor House
16 servings (serving size: 1 slice)


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1 large egg
1 teaspoon water
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 tablespoon vegetable oil
1 teaspoon dried Italian seasoning
1 teaspoon salt
Cooking spray


Prep: 13 Minutes
Cook: 35 Minutes
Other: 1 Hour, 25 Minutes

Combine egg and 1 teaspoon water in a small bowl; stir with a whisk. Reserve 1 tablespoon egg mixture; set aside.

Dissolve yeast and sugar in 1 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine yeast mixture, flour, remaining egg mixture, and next 4 ingredients in a large bowl; stir until a soft dough forms.

Turn dough out onto a lightly floured surface and knead until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until dough has doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; divide in half. Shape each half into a 12-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Twist ropes, and pinch end to seal; tuck both ends slightly under. Cover dough, and let rise 35 minutes.

Preheat oven to 375°.

Brush reserved 1 tablespoon egg mixture over dough. Bake at 375° for 35 minutes or until golden. Cool on a wire rack.

Created date

March 2010

Nutritional Information

Calories 140
Fat 2.9 g
Satfat 1.0 g
Protein 5.0 g
Carbohydrate 23.0 g
Cholesterol 21 mg
Iron 1.6 mg
Sodium 254 mg
Caloriesfromfat 19 %
Fiber 0.9 g
Calcium 46 mg