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Parmesan Twist

Parmesan Twist

Oxmoor House JANUARY 2005

  • Yield: 16 servings (serving size: 1 slice)
  • Cook time: 35 Minutes
  • Prep time: 13 Minutes
  • Other: 1 Hour, 25 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 140
  • Fat: 2.9g
  • Saturated fat: 1.0g
  • Protein: 5.0g
  • Carbohydrate: 23.0g
  • Cholesterol: 21mg
  • Iron: 1.6mg
  • Sodium: 254mg
  • Calories from fat: 19%
  • Fiber: 0.9g
  • Calcium: 46mg

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Parmesan Twist Recipe