Water= 3 ¾ cup
Active dry yeast= 5 tsp.
EVOO= 5 Tbsp.
Salt= 3 ¾ tsp.
All purpose flour= 8 cups
Thyme, dried= 1 tsp.
Basil, dried= 1 tsp
Oregano, dried= 1 tsp.
Garlic powder= 2 tsp.
1. In a small bowl add ¾ cup lukewarm water to the 5 tsp. of active dry yeast. Gently stir together for a few seconds and let the mixture sit for 5 minutes.
2. In your electric mixing bowl add 3 cups of lukewarm water, evoo, salt, flour, thyme, basil, oregano, and garlic powder.
3. When the yeast mixture has set for about 5 minutes and has started to produce bubbles add to the flour mixture.
4. Turn the mixer onto medium speed with the dough hook attachment and mix for about a total of 5 minutes. You want the dough to start developing the gluten and to have a smooth surface. The dough will pull away from the sides and form a ball.
5. When the dough is finished mixing place it in a medium oiled bowl and cover with a damp cloth. Allow the dough to rise for 45 minutes. Punch down when it has doubled in size. Allow the dough to sit for another 20 minutes.
To assemble the twist
Butter, melted= 3 Tbsp
Parmesan, shredded= 2 cups
1. Scoop the dough out of the bowl and place on a floured surface. With a rolling pin roll the whole entire dough into a rectangle. Keep the dough floured and moving. You don’t want it to stick to your work surface.
2. When you have achieved a rectangle, brush the butter on the whole entire surface.
3. Sprinkle the Parmesan on the whole entire surface. Gently press the Parmesan into the buttered dough.
4. Fold the dough in half.
5. Begin slicing into strips about 2 inches wide. Twist the cut strips and place on a prepared baking sheet with parchment.
6. Place the twists into the oven at 350°F for about 25 minutes. The twists should just start to brown a little bit.