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Sourdough Twist Bread (D, TNT)
Source: Adapted from - "Sourdough Cookery" by Rita Davenport
Yield: 1 loaf

1 cup sourdough starter (click here for recipe)
1 cup lukewarm water
2-1/2 to 3 cups all purpose flour
1-1/2 salt
1/4 cup oil
1 (1 oz.) package sour cream sauce mix (I used just buttermix)

1/4 cup butter, or margarine, melted
1 tbsp. taco seasoning (I used Seasoning delight)
1/2 cup chopped onion (chopped fine)
1 full tbsp. grated parmesan cheese, or any other sharp cheese
1 tsp. paprika

Combine the filling ingredients, mix well and set a side until needed.

Make Dough:
Note: This dough requires you prepare it the night before.

In your electric mixer bowl mix:
1 cup of starter with 1 cup lukewarm water and 1 cup of flour. Mix real well, cover with plastic wrap and leave in a warm place at least 10 hours.

Make Twist:
To the ready sourdough add, salt, oil and seasoning. Mix well with the electric hook and slowly add 2 cups of flour at a little at a time until you get a nice elastic smooth dough.

The dough should be soft and not hard.

Transfer the dough onto floured surface and knead another couple of minutes with floured hand. Use your palms not fingers.

Roll out dough to form 12x16" rectangle . Cut lengthwise into three 4x16" strips. Spread filling down center of each strip. Starting with the longer side, roll up each strip. Seal edges and ends.

Now braid the 3 strips together on the cookie sheet, cover with oily plastic wrap and on top with a towel. Set in a warm place and let rise 50-60 minutes or until double in size.

Brush it with a lightly beaten egg and bake in pre-heated 350°F/180°C hot oven for 35-45 minutes, or until golden brown.

Serve warm or cold.

Poster's Notes: I preferred to bake it in a long bread loaf pan. When it raises it keeps its nice bread shape.

It can be nice to sprinkle some "kietzach" on top after it was brushed with the egg.

Posted by Rina Perry

Nutritional Info Per Serving: N/A