From Grandma’s Country Kitchen — Soft Bacon Twists

I have made these bread sticks so many times, the recipe is worn and tattered, not to mention splotches of grease on it. My kids ate these sticks like they were candy. Never lasted very long at all. šŸ™‚


2 cups warm water (105 to 115 degrees)

2 packages active dry yeast (I prefer theĀ rapid rise yeast.)

1/4 cup sugar

2 teaspoons salt

2 tablespoons margarine, softened

5 1/2 cups all-purpose flour (about)

12 slices bacon, cooked and crumbled

1 egg yolk, beaten

1 tablespoon cold water

Sesame, poppy or caraway seed (Optional)

Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, margarine and 3 cups flour; beat until smooth. Stir in bacon and enough remaining flour to make stiff dough. On floured surface, knead 5 minutes. Set in a greased bowl; turn to grease top. Cover, let rise in warm draft-free place until doubled in size, about 40 minutes.

Punch dough down; divide into 24 equal pieces. Roll each into a 15″ rope. Fold in half and twist together. Place on a greased baking sheet. Cover, let rise in warm-draft free place until doubled in size; about 1 hour.

Beat egg yolk and cold water; brush twists. Sprinkle with sesame, poppy or caraway seeds, if desired.

Bake at 400 degrees for 12 minutes or until done. Ā Remove from baking sheets. Cool on wire rack.

Watch them disappear, especially if there is melted butter for dipping available.



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