I used to cook and bake allllll the time. When Aaron and I were newly married and in the same classes at BYU, you could find us in our tiny studio apartment. During finals week, he’d be studying on couch while I was trying my darndest to forget about pending exams by getting lost in the kitchen. I was a recipe junkie. I created a blog sharing our travels, my DIY crafts, and favorite recipes. Ten years ago, I shared our go-to Bread Twist recipe to that blog. Unfortunately those Hot and Heavy bread twists have not made their appearance in the kitchen since our kids have been alive. It’s time for a rebirth! I’ve copied my old blog post and will share it verbatim with y’all here! ( I added a few tablespoons of olive oil into the recipe and it turned out great!)
Tried and True, from our kitchen to yours…meet our favorite dinner pal! Hot and Heavy. I can’t remember the first time I made these bad boys but guys, Aaron and I felt it. The carbohydrate love connection. These are even more fabulous than Olive Gardens and if you live here in Utah it’s quite comparable (in appearance!) to the ones at Pizza Factory. These Hot and Heavies sit fat and happily alongside Spaghetti, Pizza, you name it! We made them for dinner last night. Yep, that’s right, just the breadsticks. And I really do mean ‘we’ because Aaron will not leave the kitchen or house until these are plump, hot, and risen. These really are the best breadsticks around! And if this testimonial alone doesn’t convince you, let me share with you their winning merit–they are really hard to mess up! If you’re a yeast virgin, the dough is very, very forgiving. Trust me. You can even chase down this garlic experience with a cinnamon/sugar fatty goodness. Three course meal in one. Oh, divine.
Hot and Heavy Bread Twists
1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3 1/2 c. bread flour
Combine water, sugar, and yeast in your mixer (or large bowl.) Let stand for 10 minutes or until it’s bubbly. Add salt and stir. Add 1 1/2c. flour and mix well. Add the remaining flour or until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.. You may need less or more depending on elevation/humidity.
Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll (or mold with fingers–how is it that i’ve gotten away with not having a rollin pin?) into a rectangle and cut into 10 strips. Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough and place on baking sheet. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures!
Cover pan and allow dough to rise for another 30 minutes. Look how fat and happy they are… Preheat your oven to 425 and bake for 10 minutes or until golden. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with homemade garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. If you have spice rack that you’re dying to start using, this is as easy as it gets.
Garlic Bread Seasoning
1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tb. garlic powder
2 tsp. oregano + 2 tsp. basil + 2 tsp. marjoram + 2 tsp. parsley