Author: Robin Young for Treasure Valley Wine Society, Winemakers tasting 5/17/2005

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Procedure - Cheeses

1

Into the cuisinart with the regular knife blade ... place an assortment of 1 inch cubes of hard cheeses. I used equal portions of 5 different cheeses.

2

Pulsing until you get a ground cheese blend with individual chunks between the size of kosher salt and small peas. Remove to a freezer container, place lid on to keep cheeses from drying out and reserve for using in the bread twists. I used a total of not more than 1 cup. The remainder can be frozen and used in many other baking recipes.

Procedure - Bread

1

Place the yeast, water and sugar into Cuisinart. Pulse once to mix Wait 5 -10 min until the yeast mix starts to bubble = Proof

2

Add the remaining ingredients to the proofed yeast in the Cuisinart.

3

Blend until the dough forms a ball. Turn out onto a floured board and knead until a smooth ball is formed. Cover with plastic wrap and let dough rest approximately 30 minutes while you wash your cuisinart bowl, preheat oven to 375°F and prepare 2 large cookie sheets with parchment paper.

4

Uncover and push out your dough into a rectangle approximately 10 inches by 30 inches and about ½ inch thick. Sprinkle about ¼ cup of the cheese mix in the center third and fold one end over the middle - similar to making puff paste sprinkle another ¼ cup over the folded layer and bring the other side over that - pushing the dough to make another rectangle about the same size as the first and repeat the folding method.

5

Press the envelope of dough and cheese into another rectangle and flatten with your hands to make the layers connect - with a sharp knife - cut thin strips - ¼ - ½ inch of the layered dough and lift them onto the prepared cookie sheets - twisting them as you place them about ½ inch apart.

6

Pre-Heat oven to 375°F

7

Bake for 10 - 15 minutes or until golden brown. Turn over and bake until golden brown on the second side. Cool on a rack. Store in a tin if not serving within a few hours. Optional: Spritz the twists with olive oil, Meyer Lemon Oil or Garlic Oil once as they are baking to give them added flavor.