MAIN ARTICLE:
Cheddar Twists
3 to 3 1/2 cups all-purpose flour, divided
3 tablespoons sugar
2 envelopes Fleischmann’s RapidRise Yeast
1 1/2 teaspoons salt
2/3 cup water
1 can (5 ounces) evaporated milk
1 1/2 cups (6 ounces) grated sharp cheddar cheese
1 egg white, lightly beaten with 1 tablespoon water
Grated Parmesan cheese, Spice Islands Poppy Seeds or Sesame Seeds, optional
Combine 2 cups flour, sugar, undissolved yeast and salt in a large bowl.
Heat water and milk until very warm (120° to 130°F); stir into flour mixture. Stir in cheese and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest on floured surface for 10 minutes.
Divide dough into 12 equal pieces. Roll each piece into a 14-inch rope; fold each rope in half and pinch ends to seal. Twist each rope two to three times. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Brush with egg white mixture. Sprinkle with Parmesan cheese, poppy seeds or sesame seeds, if desired. Bake at 400°F for 10 to 15 minutes, or until done. Remove from baking sheet; let cool on wire racks. Yields 12 servings.
