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Soft Bacon Twists
Developed several years ago as a recipe for the Active Dry yeast package, this recipe is made even easier today by pre-cooked bacon that can be microwaved, then allowed to cool and be crumbled.
1 hour 25 minutes
12 to 13 minutes
2 cups warm water(100° to 110°F)
2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
1/4 cup sugar
2 teaspoon salt
2 tablespoons butter OR margarine, softened
5-1/4 to 5-3/4 cups all-purpose flour
12 slices bacon, cooked, cooled, and crumbled
1 egg yolk, beaten
1 tablespoon cold water
Sesame, poppy, or caraway seeds (optional)
Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, margarine, and 3 cups flour; beat until smooth. Stir in bacon and enough remaining flour to make stiff dough. On lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn to grease top. Cover; let rise in warm draft-free place until doubled in size, about 40 minutes.
Punch dough down; turn out onto lightly floured surface. Divide into 24 equal pieces. Roll each into a 12-inch rope. Fold in half and twist together. Place on greased baking sheets. Cover; let rise in warm draft-free place until doubled in size, about 45 minutes.
Beat egg yolk and cold water; brush on twists. Sprinkle with sesame, poppy, or caraway seed, if desired. Preheat oven to 400°F. Bake 12 to 13 minutes or until done. Remove from baking sheet; cool on wire rack.