Print

Making Bread whole wheat twists on our newest product release — the 100% Non-Toxic Griddle, here is the recipe. Let us know how it turns out when you try it on the comments below:

Ingredients

• 3 cups of flour
• 3 cups of flour
• 1.5 cups of lukewarm water
• 1.5 Tbsp. of dry yeast
• 2 Tbsp. of sugar
• 1 tsp. salt
• 4 cloves of crushed garlic
• 1 Tbsp. of olive oil
• 1/2 tsp. of salt

Directions

1. ** Add water, sugar and yeast to a large bowl, stir thoroughly, and set aside to form a foam for 5-10 mins. At that time, peel and chop garlic and add salt and oil, and set aside.
2. Check to see if the water, yeast, and sugar mixture has turned frothy on the top. Then, add the flour & salt. Mix and knead.
3. Set aside for 20 minutes to rise. During this time, you can flour and oil the pan (sprinkle some flour and drizzle 1 tsp. of oil on the pan).
4. After the dough has rested 20 minutes, roll the dough out on a flat surface. Spread the garlic olive oil mixture on the flattened dough, fold it in half, and taking a knife or pizza cutter make 1″ width cuts on the dough. Then, take each piece of cut dough and twist.
5. Place bread twists on the floured pan and place the pan in the oven at around 200-250 degrees F, while it is preheating to 380 degrees F.
6. Let it cook for 20 minutes. Turn off the oven and let the pan sit there for a few more minutes. Using a fork, pierce the bread twists. The bread is done when the fork comes out clean. Remove from oven and serve with soup or salad.