No-Knead Water-Rising Twists
No-Knead Water-Rising Twists
Theodora Smafield of Rockford, Illinois, won the first-ever Pillsbury Bake-Off with this simple, sweet bread recipe.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1949.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Prep Time
1.33
hours
Cook Time
15
minutes
Servings
12
Total time: 1 hour, 35 minutes
Ingredients
- 2 1/2 –3 1/2 cups pillsbury best all purpose or unbleached flour
- 1 cup sugar
- 1 teaspoon salt
- 1 package active dry yeast
- 3/4 cup milk
- 1/2 cup margarine or butter
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup chopped nuts
- 1 teaspoon cinnamon
Directions
- Lightly spoon flour into measuring cup; level off.
- In large bowl, combine 1 cup flour, 1/2 cup of the sugar, salt and yeast; blend well.
- In small saucepan, heat milk and margarine until very warm (120 to 130 degrees F).
- Add warm liquid, vanilla and eggs to flour mixture; blend at low speed until moistened.
- Beat 2 minutes at medium speed.
- By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough.
- Cover loosely with greased plastic wrap and cloth towel.
- Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, 30 to 40 minutes (dough will be sticky).
- Grease 2 large cookie sheets.
- In small bowl, combine nuts, remaining 1/2 cup sugar and cinnamon; blend well.
- Drop about 1/4 cup dough into nut mixture; thoroughly coat.
- Stretch dough to about 8 inches in length; twist into desired shape.
- Place on greased cookie sheets.
- Repeat with remaining dough.
- Cover; let rise in warm place, about 15 minutes.
- Heat oven to 375 degrees F.
- Uncover dough.
- Bake 8 to 16 minutes or until light golden brown.
- Immediately remove from cookie sheets; cool on wire racks.
- Serve warm.