The CBB :: View topic - Bread Twists

#1: Bread Twists Author: Jennie, Location: Cambridgeshire

Posted: Mon Jul 05, 2004 11:50 am

So someone, please tell me what shape they are. Does EBD actually mean small bread plaits?

i've been looking in Continental bakeries, but there is nothing that resembles a twist that I can see.

Can anyone throw any light on this?

#2: Author: patmac, Location: Yorkshire England

Posted: Mon Jul 05, 2004 4:06 pm

I've always assumed they are small plaits. I only do them when we have visitors - for private consumption, I only do long and round rolls. Lazy, me!

#3: Author: Jennie, Location: Cambridgeshire

Posted: Mon Jul 05, 2004 4:12 pm

Hmm, PatMac, I hate to tell you this, but I go to the baker's in the village. I'm now too lazy to make my own bread. It cuts down on my CBB time if I make it, and we all know what takes priority.

#4: Author: Nicki, Location: New Zealand

Posted: Sun Jul 25, 2004 9:00 pm

Jennie and PatMac - get a breadmaker!

It takes 5 minutes to throw the ingredients in (quicker than a trip to the bakery even) and you have the gloaty feeling of having 'made' your own bread!! Wink

I always picture small plaits but with only two twisted pieces for some reason.

#5: Author: patmac, Location: Yorkshire England

Posted: Sun Jul 25, 2004 9:20 pm

LOL, Nicki!

I do it for fun. I get great satisfaction from baking and cooking in general. It just wouldn't be the same doing it the easy way. there's nothing (correction, almost nothing Twisted Evil

) as satisfying as kneading dough!

PS. I don't do ironing!

#6: Author: Marianne, Location: Lancaster

Posted: Sun Jul 25, 2004 9:40 pm

lol PatMac!

we have a bread maker too...dont think anyone has enough time to make bread in my house!

i pictured bread twists in the same was as Nikki, two 'bits' twisted together and kind of golden brown and crispy!

#7: Author: MissPrint, Location: Edinburgh

Posted: Mon Jul 26, 2004 12:54 am

I never thought they were plaits, I had imagined a flat piece of dough twisted twice.

#8: Author: Jennie, Location: Cambridgeshire

Posted: Mon Jul 26, 2004 3:23 pm

Thanks, ladies. Oh for a definitive answer!

#9: Author: jackie green, Location: Rotherham

Posted: Mon Jul 26, 2004 5:17 pm

if you go to
http://www.aircanada.ca/about-us/news/030722.html
and clickon the picture of lunch it will bring you up what Canadians call a bread twist but that's the only picture I can find on google, so it's still not definitively continental, sorry Confused

#10: Author: Chelsea, Location: Your Imagination

Posted: Mon Jul 26, 2004 5:48 pm

To be accurate, that's what Air Canada calls a bread twist. I would call that a roll (or maybe a twisty roll). What I refer to as bread twists are much thinner and crisper. But normally I make them savoury (ie cheese or garlic) whilst the CS ones seem to be sweet. Here's an example:

http://breadtwist.com/

#11: Author: Laura, Location: London (ish)

Posted: Mon Jul 26, 2004 7:07 pm

Ooh no i never imagined them like that.

I always thought of two bits of dough plaited around each other, reasonably fat (about half a baguette) and with flour sprinkled on the top. I've no idea why!

#12: Author: Ellie, Location: Lincolnshire

Posted: Mon Jul 26, 2004 8:16 pm

I always imagined something like Grissini, but twisted.

#13: Author: Emma, Location: Lichfield

Posted: Mon Jul 26, 2004 8:32 pm

I bet the bread twists were gorgeous!! I have tried to make them myself a few times but with my cooking skills even the dog wouldnt touch what I managed to produce!! Rolling Eyes

#14: Author: Ally, Location: Jack Maynard's Dressing Room!!

Posted: Mon Jul 26, 2004 9:24 pm

I've always imagined them as two pieces of bread in lengths twisted together to make a fancy type of roll, the bread being soft, not crispy.

#15: Author: Lulie, Location: Middlesbrough

Posted: Mon Jul 26, 2004 9:27 pm

I've got a recipe for Austrian Twists somewhere. I've never made them but from I remember they were a sweet bread with a glazed topping.

#16: Author: Jennie, Location: Cambridgeshire

Posted: Tue Jul 27, 2004 2:27 pm

Please find the recipe and post it, Lulie, then I'll have a go at it.

#17: Author: Lulie, Location: Middlesbrough

Posted: Tue Jul 27, 2004 3:33 pm

I don't think these were the twists that the girls had. I always thought that theirs were more like normal savoury bread... but you never know!

Austrian Twists

1 pack dried yeast
3 cups plain flour
1 cup butter; softened
3 egg yolks
8oz sour cream
½ cup sugar
½ cup pecans; chopped
¾ teaspoon ground cinnamon

For the glaze
2 cups icing sugar
3 tbsp milk

Method:

Combine yeast and flour; add butter, mixing well. Stir in egg yolks and sour cream. Shape dough into four balls; wrap in greaseproof paper/cling film and refrigerate overnight.

Next day!

Combine sugar, pecans and cinnamon; set aside.

Work one portion of the dough at a time; place on a lightly floured surface and roll into a ¼ inch thick circle. Spread ¼ cup sugar/nut mixture evenly over each circle and cut into 16 equal wedges. Roll up each wedge, beginning at wide end and rolling to point. Seal points firmly with milk or beaten egg. Place on greased baking sheets, point side down.

Bake at 180C/350F/Gas4/Moderate oven for 18 minutes or until lightly browned. While baking combine ingredients for glaze.
When cooked transfer twists to wire racks and drizzle with glaze while still warm

#18: Author: Vikki, Location: Sitting on an iceberg, freezing to death!!!

Posted: Tue Jul 27, 2004 3:54 pm

*reads recipe*
*drools*
*mops up keyboard*

#19: Author: Emma, Location: Lichfield

Posted: Thu Jul 29, 2004 6:09 pm

Ive just been shopping and bought all the stuff I need for this recipe! Ill let you know how they turn out!!...

#20: Author: patmac, Location: Yorkshire England

Posted: Thu Jul 29, 2004 6:33 pm

Do that please, Emma.

*passes the tissues to Vikki having mopped own keyboard*

#21: Author: Emma, Location: Lichfield

Posted: Thu Jul 29, 2004 6:44 pm

I'll do a progress report tomorrow evening, bearing in mind I was banned from doing GCSE Home Economics!!!

#22: Author: Lisa_T, Location: Belfast

Posted: Fri Jul 30, 2004 2:04 am

*lol* i was hopeless at HE- not cos i couldnt do it, but cos i couldn't handle the tight timing and the nasty teacher made me nervous which didn't help. Said teacher was very young and an absolutely beautiful girl- really good for the self esteem at the age of 13/14! *sigh*

I always imagined the bread twists as being either that soft sweet butter bread you can get in France, or like those twisty doughnuts- yum yums!

#23: Author: Lulie, Location: Middlesbrough

Posted: Fri Jul 30, 2004 8:09 am

Lisa_T wrote:

I always imagined the bread twists as being either that soft sweet butter bread you can get in France,

You mean brioche. I used to wonder that, but then brioche is mentioned as a seperate thing in one of the books, so I'm not sure if it is - but it could be....
*procrastinating!*

#24: Author: JackieJ, Location: Kingston upon Hull

Posted: Fri Jul 30, 2004 4:50 pm

You do get a wonderful sweet bread in Bavaria though, so I imagine you would in Austria as well, it was kind of like a rectangular breadcake, and gorgeous for breakfast. Maybe their twists were made out of that sort of dough.

JackieJ

#25: Author: Emma, Location: Lichfield

Posted: Sat Jul 31, 2004 10:35 am

Im still not a good cook... I attempted to make the bread twists and they looked OK.... lets just say that even our greedy old labrador dog wouldnt touch them with a barge pole!!!

Mrs Watts was clearly right about me not being a natural cook!! Im going to try to make them again, I blame the weather for the failure first time round!!! Smile

#26: Author: Jennie, Location: Cambridgeshire

Posted: Sat Jul 31, 2004 3:39 pm

Why not bring some to the Gather, Emma?

#27: Author: Emma, Location: Lichfield

Posted: Sat Jul 31, 2004 7:48 pm

I dont think I can make it to the Gathering!! I wouldnt want to inflict my cooking on anyone!! Im remembering all the other HE classics...

Putting chocolate into a microwave to melt it - there was a brilliant smokey atmosphere in the HE room afterwards!!
Making vegetable soup - it was water with bits of peas and carrots in it!!
Tuna bake - yuk yuk yuk
'Sponge' cake - when I accidentally dropped it on the floor it stayed in one piece, magic!!!
Christmas cake - a pity no one likes it in my family!!

#28: Author: Rosie, Location: Huntingdonshire/Bangor

Posted: Sun Aug 01, 2004 12:46 am

We used to have a tradition on our school bus that anything made in anyone's Food lessons were fair game... Personally, I think my sister had a leading hand in this when it came to the attacks on my offerings! The only item that DIDN'T get demolished in 3 years was my fruit pizza - I know it involved banana and coconut, but I can't remember what else! It was AWFUL...
For the past year I have held the dubious honour of Explorer Scout Unit Chef after I made Key Lime Pie for the AGM last year. However, my reputation being what it is, I'm not actually allowed in the kitchen! Except to wash up... *sigh*
And I think I may have had some sort of sweet bread thing whilst on the german exchange... Actually, I might be thinkibg of the giant bread pretzels Embarassed

#29: Author: Laura, Location: London (ish)

Posted: Sun Aug 01, 2004 8:25 am

My worst FE disaster were the scones that you could bang on the table - they either made a 'boom!' noise or shattered!! I got two out of ten, for effort! Very Happy

#30: Author: Emma, Location: Lichfield

Posted: Sun Aug 01, 2004 3:48 pm

*lol* I managed to avoid the making scones lesson by hiding in the sick room for the afternoon, I dread to think what I would have created!!

#31: Author: JackieJ, Location: Kingston upon Hull

Posted: Sun Aug 01, 2004 8:37 pm

Laura wrote:

My worst FE disaster were the scones that you could bang on the table - they either made a 'boom!' noise or shattered!! I got two out of ten, for effort! Very Happy

Sounds like you'd made dwarf bread by accident! no good for eating, brilliant as weapons Very Happy

JackieJ

#32: Author: Ray, Location: Bristol, England

Posted: Sun Aug 01, 2004 9:08 pm

Listening to all this actually makes me think I'm not as bad a cook as I tend to think I am; my sponge cakes are spongy (the all up best there being the cake experiments class in which my group was the group with plain flour and no baking powder [the idea being to show what each ingredient did for a cake]; our cakes rose MORE than the cakes with the proper ingredients in, which our teacher said was down to our mixing, which was done by yours truly!), my maccaroni cheese was cheesy and non-lumpy, my blackberry and apple crumble was polished off in four servings [in a family of five - I was the person who didn't get any *sigh*]...

Ray *may have to stop offering the excuse of burning water*

#33: Author: Jennie, Location: Cambridgeshire

Posted: Mon Aug 02, 2004 7:46 am

I can make an omelette, cook a decent meal, bake things, but I still can't boil an egg - well not one that anyone would want to eat, anyway.

#34: Author: Ellie, Location: Lincolnshire

Posted: Tue Aug 03, 2004 12:28 am

I can cook ok, although the food usually tastes better than it looks, but one thing I will not do is attempt anything that has yeast as an ingredient. Not after last time.

#35: Author: Rachael,

Posted: Tue Aug 03, 2004 7:49 am

Oh come on, Ellie - you can't leave it there .... !

#36: Author: Laura, Location: London (ish)

Posted: Tue Aug 03, 2004 8:20 am

details...?! Very Happy

#37: Author: Ellie, Location: Lincolnshire

Posted: Tue Aug 03, 2004 10:38 am

You don't want to know the details.......just think along the lines of upset stomachs. Rolling Eyes

#38: Author: Chelsea, Location: Your Imagination

Posted: Tue Aug 03, 2004 2:04 pm

I'm usually a good cook and baker. But I once made a chocolate cake that bounced!

I was about 7 or 8 and I tried to make a cake as a "Welcome Home" surprise for my parents. I used a box mix and whilst my nanny was supervising she (a) didn't read english and (b) always cooked from scratch. Anyway, the box called for 1 1/4 cups of water. Now, we had just learned mixed fractions at school, and I knew that the whole number was always a bigger font. So that must mean eleven quarters of a cup of water (11/4 or 1 and 3/4 cups) otherwise they'd have written 1 1/4 cups. The batter was a little runny and took forever to cook, but hey I was 7!

At least it looked pretty.

#39: Author: Alice, Location: London, England

Posted: Tue Aug 03, 2004 5:22 pm

I'm very impressed at your 7 year old mathematic skill Chelsea!

I must have been about 9 or 10 when I went to my friend's sleepover birthday party. We were making her birthday cake during the party and since I was the oldest and it was known that my mum made our birthday cakes from scratch rather than buying them, I was told to direct. Somehow it didn't turn out right. We had huge amounts of mixture that was way too runny.

I can now bake a reasonably good cake.

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