Cheese and Potato Bread Twist


These twists will turn heads.

    Rating: 5 Stars

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    2 Potatoes, peeled and diced
    2 tspOlive Oil, for greasing
    1 1/2 cupsSALERNO - Casata Friulano Cheese, grated
    1 1/2 cupsSALERNO - Shredded Cheddar Cheese
    2/3 cupWater, lukewarm
    1 tspDry Yeast
    1 pinchSalt
    2 cupsWhite Bread Flour, plus extra for dusting
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      1. Cook the potatoes in a large pot of boiling water for 20 minutes, or until tender. Drain water and return to the pan.
      2. Mash with potato masher until smooth and set aside to cool.
      3. Sift flour into a large bowl and add yeast and salt. Mix well. Stir in mashed potatoes and rub with your fingers to form a crumb consistency.
      4. Make a well in the center of the mixture and pour in the lukewarm water. Start by bringing the mixture together with a round-bladed knife, and then use your hands.
      5. Turn out on to a floured surface and knead for 5 minutes. Return the dough to a bowl. Cover with a damp dishtowel and leave to rise in a warm place for an hour, or until doubled in size.
      6. Turn the dough out and punch down the air bubbles. Knead again for 30 seconds.
      7. Divide dough into 24 even pieces and shape into balls.
      8. Mix Salerno Friulano Cheese and Salerno Cheddar Cheese together. Sprinkle 2 cups of cheese mixture over a baking sheet. Take each ball of dough and roll it in the cheese with your hands.
      9. On a dry surface roll each cheese-covered roll to form a long rope like shape. Fold the two ends together and twist the bread.
      10. Lay the bread twists on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with the remaining 1 cup of cheese mixture.
      11. Cover with a damp cloth and leave the bread to rise in a warm place for 30 minutes. Preheat the oven to 425°F.
      12. Bake the bread for 10 to 15 minutes or until golden brown.


    Bread twists will stay moist and fresh for up to 3 days if stored in airtight container or bags. 

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