Soft Bread Twists

• 1 package (1/4 ounce) active dry yeast
• 2 teaspoons sugar
• 1 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm milk (110u0b0 to 115u0b0)
• 1 egg, lightly beaten
• 1/2 cup canola oil
• 1-1/4 teaspoons salt, divided
• 5-1/2 to 6 cups all-purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 cup butter, melted
• Pizza sauce or salsa, optional

1. In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 3 minutes longer. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into three pieces. Twist each piece and place on greased
4. .
5. Bake at 400u0b0 for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired.

active dry yeast, sugar, warm water, warm milk, egg, canola oil, salt, allpurpose, cornmeal, oregano, garlic, butter, salsa

Taken from www.tasteofhome.com/recipes/soft-bread-twists/ (may not work)