Focaccia spirals

Yield: 1 Servings

Measure Ingredient
1¼ cup All-purpose flour, (1 1/4 to 1 1/2)
½ cup Plus 1 tablespoon CREAM OF WHEAT Cereal, see note
1 \N Envelope fast-rising yeast
2 tablespoons Grated Parmesan cheese
1 teaspoon Salt
1 teaspoon Sugar
¾ cup Hot water, (125?F to 130?F)
3 tablespoons Olive oil
2 \N Cloves garlic, minced
1 teaspoon Dried oregano leaves

Note: (½-minute, 2½-minute or 10-minute stovetop cooking) In large bowl, combine 1 cup flour, ½ cup cereal, undissolved yeast, cheese, salt and sugar. Combine hot water and 1 tablespoon olive oil; stir in flour mixture until smooth. Stir in enough remaining flour to make a soft dough. Knead on floured surface for 6 to 8 minutes or until dough is smooth and elastic. Cover; let rise for 20 minutes.

Divide dough into 6 equal pieces; shape each into 16-inch rope. Coil 1 rope to form each roll; place on greased baking sheet which has been sprinkled with remaining 1 tablespoon cereal. Cover; let rise in warm draft-free place until doubled in size, about 30 minutes.

In small skillet, brown garlic in remaining oil. Brush dough with 1 tablespoon oil mixture; sprinkle with oregano. Bake at 400?F for 18 to 20 minutes or until golden brown. Brush tops of baked rolls with remaining oil mixture and serve warm.

Bread Stick Variation: Divide dough into 12 equal pieces. Shape each piece into 8-inch rope. Repeat procedure as above for rising and baking times.

NOTES : Makes 6 rolls

Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy <andys@...> on Apr 27, 1997

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