Monday, March 15, 2010

Bistro Twist

You can use whatever filling for a Bistro Twist that you desire. I recommend Italian Chicken Filling (pictured in recipe below). No matter which filling you choose, here is how you make the bistro twist.

Bistro Twist

You will need 2 packages (11 ounces each) refrigerated French bread dough,your desired filling, and one lightly beaten egg white.

Preheat oven to 375 degrees.
Place bread dough, seam sides up, on smooth side of cutting board. Using a bread knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough.

Using a roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf.

Spoon half of your desired filling down center of each loaf. Gather up edges over filling, pinching firmly to seal.

Place loaves, seam sides down, in an "X" pattern on a large pan/stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of pan/stone and leaving 1 1/2-inch openings in center of twist.

Combine egg white and seasoning mix; lightly brush over dough. cut a 3-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 Tablespoons Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.
Yield :8 servings

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