Mini twistbreads

BREAD DOUGH

Put all of the dough ingredients in a food processor then knead together to form a dough. Leave to prove in the X BO (35°C/40% humidity, special programme “Prove dough”) for 15 minutes. In the meantime, finely dice the bacon. Wash the rosemary, shake it dry, pluck the leaves and finely chop them. Remove the dough from the X BO, knead it once again and divide it into two pieces.

TWO TWISTBREAD VERSIONS

Work the diced bacon into one half of the dough, and knead the chopped rosemary leaves into the other half. Roll out each dough piece into a strand, then chop each strand into walnut-sized pieces (approx. 35 g). Roll out each of these smaller pieces into strands and wrap them around the skewers. Then insert the skewers into the holes of the perforated tray.

Leave the dough to prove again for 15 minutes in the X BO (35°C/40% humidity), special programme “Prove dough”. Remove the tray with the dough skewers. Bake the twistbreads in the preheated X BO (preset “Crisp up bread rolls”) for 12-15 minutes.

PRO TIP

With the X BO’s “Refresh bread rolls” special programme you can make mini twistbreads from the previous day crispy again.