Pumpkin Apple Streusel Bread

I remember coming home from college one year to find dozens of muffins cooling on the dining room table.  My mom had spent countless hours in the kitchen making muffins so that my sister and I could come home to some homemade deliciousness.  She usually makes this bread as muffins but this time she made it as a sweet bread loaf.  It turned out just as tasty.

The streusel topping really puts it over the top.  If you want sprinkle some of the streusel topping on the bottom of the pan to give it an all over kick.  It does come out more as a crust on top which can make it difficult to get out of the pan cleanly but it's really worth it.  Do a lighter sprinkling on top to make it easier.

If you want to make this into muffins double the topping and bake at 350 degrees for 35 to 40 minutes. Makes 18 muffins.

Pumpkin Apple Streusel Bread
Makes 1 large loaf and 1 small loaf or 1 large loaf and a few muffins.

2 1/2 c. all purpose flour
2 cups sugar
1 T pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup canola oil (or substitute 1/4 cup no sugar added applesauce and 1/4 cup canola oil)
2 cups peeled, finely chopped apples (baking apples are best)

Streusel Topping
In a small bowl, combine 1 Tbsp all purpose, 2 Tbsp cup sugar, and 1/4 tsp ground cinnamon.  Cut in 2 tsp butter until mixture is crumbly.

Preheat oven to 325 degrees F.  In large bowl, combine the flour, sugar, pumpkin pie spice, baking soda, and salt; set aside.  In medium bowl, combine eggs, pumpkin, and oil (or applesauce & oil).  Add liquid ingredients to dry ingredients and stir just until moistened.  Gently fold in apples.  Pour batter into greased loaf pan.  Sprinkle Streusel Topping over batter.  Bake for 60 to 80 minutes or until a toothpick comes out clean.

To make muffins, spoon batter into greased or paper lined muffin cups, filling 3/4 full. Sprinkle streusel topping over batter.  Bake at 350 for 35 to 40 minutes or until a wooden toothpick comes out clean.



You may also be interested in:

Zucchini Bread

Bread Maker Coconut Bread

Quick Orange Rolls

Sourdough English Muffins

Bread Maker Coconut bread

This is a great substitute for Hawaiian Sweet Bread.  I love Hawaiian sweet bread but it's kinda pricey and I don't always want to have to go to the store to buy it when the fancy strikes.  I love my bread machine and use it often, especially when I want to do a Hawaiian plate lunch.  Serve this up with some fresh pineapple, white rice, and kalua pork.

Coconut Bread (in a bread maker)
Makes a 2 1/2 Pound Loaf

1 1/2 cups plus 2 Tbsp water
1 Egg
4 Tbsp butter
1/2 cup dry milk
2 Tbsp honey
1/2 cup coconut
4 1/3 cups bread flour
1/2 cup sugar
1 1/2 tsp salt
1 1/2 tsp active dry yeast

Add liquids to the berad pan first, then dry ingredients.  Level dry ingredients; make an impression in the center and add yeast.  Quarter butter and add to corners of pan.  Close lid and cook on sweet bread setting.




You may also be interested in:

Crock Pot Kalua Pork

Hawaiian Lave Flow

Herb Bubble Bread

Homemade Whole Wheat Bisquik Mix

Fabulous Friday- Legendary Lion House Rolls

Have you ever heard of the Six Sisters' Stuff?  They have a great blog and some fabulous recipes that they share.  These Lion House Rolls are one I am planning on making next week for Thanksgiving.  They are super delicious and make a ton which is great for the 27 people we will be celebrating with.  I love Thanksgiving and the time to reflect on my many blessings.  This year we got some great news regarding my husband's employment that we were not expecting.  My list of blessings just got a little bit longer.



Legendary Lion House Rolls with Honey Butter by Six Sisters' Stuff

Lemony Yogurt Muffins

I love to have a variety of quick breakfast options on hand and I like to have them be as healthy as possible. My kids follow in my footsteps and love chocolate but my hubby is more into tangy flavors.  So I make peanut butter chocolate muffins for the kids and I and my hubby loves these Lemony Yogurt Muffins. 
These muffins are hearty while still feeling light and with Greek yogurt and some whole wheat flour they have a little extra health packed into them.

Lemony Yogurt Muffins

1 cup all purpose flour
1 cup whole wheat flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon, zested, and juiced (about 1/4 cup juice)
3/4 cup plain Greek yogurt
2 large eggs
1 tsp vanilla extract
1/8 tsp lemon extract
1 stick unsalted butter, melted

Whisk the dry ingredients together, including the lemon zest, in a large bowl.

In a separate bowl, whisk the wet ingredients together.

Pour the wet ingredients over the dry ingredients and gently but quickly stir it all together. A few lumps are okay and definitely don't overmix.

Scoop batter into a greased muffin tin or into liners in a muffin pan. Bake at 400 degrees F for 18 to 20 minutes until muffins are golden. Cool for 5 minutes and then turn out onto a wire rack to finish cooling. 
I store these with no liners in the freezer in a Ziploc bag. They reheat well in the microwave or just when left out to thaw.

Adapted from Lemony Sour Cream Muffins from Parade Magazine

Fabulous Friday- Rosemary Olive Oil Bread

There is nothing like homemade bread and this is another great bread just like last week.  I love the aroma this bread gives while baking and it's a great addition to a dinner in.  It's a pretty simple recipe with great flavor.  And I love how it seems fancy without the work.

Rosemary Olive Oil Bread by A Hint of Honey

Quick orange rolls

Twice a year on the first weekend in April and October my church has a broadcast that goes out to members all over the world.  It is a big deal and such a wonderful and uplifting experience.  I am always grateful for the long weekend filled with inspiring words and messages from men that I believe to be called by God.  If you would like to know more about what I believe click on that I'm A Mormon button on the side or you can go here to watch the broadcast.

Growing up my dad would make a huge breakfast on Sunday morning that we could eat while we watched.  I've kept up that tradition and love to make something special for conference weekend.  This time around I was thinking orange rolls but I am not great with yeast and am really too impatient/awful at planning ahead to do yeast orange rolls.  So I used this recipe for quick cinnamon rolls and increased it to make a giant pan and changed the filling and the icing.  It was a hit and satisfying without being overly sweet.  Plus using whole wheat flour gave them a little extra nutrition which made me feel less guilty that we all had more than one that day.  I hope that these can become a family tradition in your house like I know they will be in our house.

Quick Orange Rolls

Dough:

8 cups white all-purpose flour- I use half white, half wheat

6 Tbsp sugar

1 1/2 Tbsp baking powder

1 1/2 tsp baking soda

4 cups buttermilk

18 Tbsp butter, melted

Filling:

6 Tbsp butter, melted

6 Tbsp brown sugar

Lots of orange zest (I used the zest of five oranges)

Glaze:

4 cups powdered sugar

2 tsp orange zest

6- 10 Tbsp orange zest

Mix together all the dry dough ingredients.  Then add the buttermilk and butter.  My dough has always been very wet because I have always made this in high humidity areas.  Turn out and knead a few times and then I pat out the dough into a large rectangle.  If your dough is wet add another 1-2 cups of flour until it is soft but not overly sticky as you knead.  Since there is no yeast I pat it out to about 1/2" thick.  Definitely don't go too much thinner than that.

Pour the 6 Tbsp melted butter over the entire dough and use a pastry brush to get it around the edges.  Mix together the brown sugar and orange zest in a small bowl.  Sprinkle the mixture over the dough.  Roll up the dough from the long side.  

Slice into 18 rolls and place in a greased baking dish.  I used one that was bigger than 9x13 but I don't know the exact size.  You could always use a 9x13 and a 9x9.  Bake at 425 degrees F for about 20 minutes until golden brown around the edges.

Mix together glaze and pour over the rolls while they are still hot.

Fabulous Friday-Easy Homemade French Bread

Last winter I finally decided to give bread making a try and I found a couple easy recipes that I have really like.  They are quick and easy and I think I have yet to really mess them up.  That works for me.  The first one I really like is this french bread from Deals to Meals.  I have made it countless times and love having it stocked in my freezer.  We have used it for paninis, french bread pizzas, and home made garlic bread.  I am a big fan of warm bread fresh out of the oven and this is a good one to add to the recipe box.  Hope you enjoy it as well as I do.

Easy Homemade French Bread  from Deals to Meals

                       

Sourdough English Muffins

Growing up I loved going to Disneyland and then California Adventures opened and they had a sourdough factory.  Oh man, I was in heaven.  There are few things I enjoy more than some toasted sourdough with butter.  Making bread has always alluded me.  I had tried a couple times and failed but then Annie over at Annie's Eats posted an updated version of her sourdough recipe and I knew I had to give it another try.  So I did and that first loaf of sourdough that came out was pure deliciousness.  That loaf of bread never stood a chance against me and my husband.  I think it lasted half a day.  But, it's summer and, I've mentioned before and I will say it again, I am not going to use my oven unless I really need to.  Sourdough English muffins to the rescue.  I can get my sourdough fix without heating up the oven.  Thank goodness!  Oh, and if you need something else to make with that sourdough starter for the summer check out Annie's sourdough waffles.  I eat those straight up, right off the waffle maker.  If I have patience I might spread some jam on them...but that's just if.

Sourdough English Muffins
Makes about 12 muffins

1/2 cup sourdough starter
1 cup milk
2 3/4 cup all-purpose flour
1 Tbsp sugar
3/4 tsp salt
1 tsp baking soda
cornmeal for dusting

Combine starter, 2 cups flour and milk in a large bowl.  Stir to combine, cover with plastic wrap, and leave out for at least 8 hours, or overnight.

After the overnight rest, add the remaining flour, sugar, salt, and baking soda and mix well.  Turn onto a lightly floured board and knead 4-5 minutes.  Roll out to 3/4" and cut into rounds.  You can re-roll the scraps but you need to let the dough rest at least 10 minutes before cutting more muffins from them.  Place muffins on a piece of parchment or cookie sheet dusted with cornmeal.  Let rest for 45 minutes.

Spray griddle or skillet lightly with oil.  Heat to medium and cook muffins for about 6-8 minutes on each side or until browned on top and bottom and cooked through.

These freeze well and reheat well in a toaster.

Gyros and Greek Salad- My Pinterest Meals

I've talked before about my love for Pinterest.  The internet can be such a wonderful thing.  Something I've been trying to do is to have more rounded meals.  I had fallen into a rut where we had our main dish and maybe a side if I remembered to throw something out there at the last minute.  Not very exciting.  Plus there weren't leftovers to send with my husband and for me to eat the next day.  So Pinterest has helped me to create more exciting meals.  Now we have a main dish, at least one side, and some fruit to go along with.  My husband likes it and it means I can sneak in more veggies and fruit with everyone.  Double win!

I thought I would start sharing my meals that I've put together using Pinterest.  These are all recipes tried by me and given my families stamp of approval.  This week gyros!

Gyros are my new favorite meal.  I find myself craving them every couple weeks.  They are so good and a little on the lighter side which is nice to mix in with those heavy, delicious meals.  It makes a girl feel likes she's trying to diet.  I've meshed pieces of different recipes to create my perfect gyro.

Whole wheat pita bread by Annie's Eats- Do not be afraid of making pita bread.  It's actually pretty easy.  And once you've had homemade those store bought ones taste kind of like cardboard.  I make a double batch when I make them and throw them in the freezer so I have some around for next time or lunch time pita bread pizzas for the kids.

Gyro filling by Tasty Kitchen Blog- I adore this beef filling.  It's so good and super fast.

Tzatziki Sauce by Annie's Eats- The reason I like this tzatziki sauce versus the one in the recipe with the gyro filling is the fact that the cucumber is shredded giving it a finer texture although I do add some dill to it just like in the recipe on Tasty Kitchen Blog.

Greek Couscous Salad by Jonesin' For Taste- Obviously this is a favorite in our house...you know...it's from my own blog.

Serve with a fruit salad.  I personally like a mango, blueberry, strawberry salad with this.  Light and refreshing and fitting for this bright and colorful meal.  Perfect perhaps with the warmer weather we are having here in the south.  Hope you enjoy this meal as much as we do.

Do you like this feature?  Is this something you want more of?  Let me know in the comments what you think.

Oatmeal Yogurt Muffins

I have to say I am in love with these muffins.  They are tasty, filling, and don't make me feel like I'm going to gain ten extra pounds just by looking at them.  I make them with whole wheat flour for the regular flour and unsweetened applesauce for the oil.  Plus they are super easy to adapt to whatever flavors you want by changing up the yogurt.  Almost too easy I know.  The only bummer is they make small batches but they come together so quickly that it doesn't seem that big of a deal to make a few at once.  And just like my cheesy- garlic biscuits, I just throw them in the freezer and pull them out when I need a treat or for the hubby to take to work for breakfast.  Enjoy!

Oatmeal Yogurt muffins

(adapted from recipe found on Yoplait 32oz yogurt)

Chocolate-chip with vanilla yogurt

(From l to r) Strawberry yogurt, apple and vanilla yogurt

1 cup all-purpose or whole wheat flour

1 cup old-fashioned oats

1/2 cup firmly packed brown sugar

1 /2 tsp double-acting baking powder

1/2 tsp salt

1/4 tsp cinnamon

1/2 cup raisins, chocolate chips, blueberries, or diced apple, or anything you want to add really

1 cup vanilla or strawberry nonfat yogurt, or blueberry, peach, the possibilities are endless

1 large egg, beaten lightly

2 Tbsp canola oil, or applesauce

Preheat oven to 375 degrees F.  Lightly grease 1/2 cup muffin tins or use paper liners.  In bowl stir together flour, oats, brown sugar, baking powder, salt, and cinnamon (and dried fruit if you are using them).  In another bowl, whisk together yogurt, egg and applesauce.  Stir the yogurt mixture into the flour mixture and stir until just combined (don't over mix or you will have tough muffins).  

Divide the batter among 10 cavities and bake the muffins on the middle oven rack for 22-25 minutes or until golden brown.

Cheesy garlic biscuits (using homemade Bsiquick)

So this is the follow-up post to the previous post on homemade Bisquick Mix.  This is an adaptation of their recipe for cheese-garlic biscuits.  I've eliminated one step to make these even easier and I like to make a double or triple batch and freeze them.  I just reheat in the microwave for at least 45 seconds (the more on a plate the longer it takes) and wallah- hot biscuits without heating up the house.  Tricky I know.  Enjoy!

Cheesy-Garlic biscuits

2 cups homemade Bisquick mix
1/2 cup shredded cheddar cheese
2 Tbsp butter
1/8 tsp garlic powder
1/2 Tbsp parsley
2/3 cup milk

Mix Bisquick mix, cheese, garlic powder, and parsley together.  Add milk and butter.  Stir until combined and add drop onto un-greased cookie sheet.  Bake for about 10 minutes until golden brown.

Homemade Whole Wheat Bisquik Mix

I love making things from scratch, even the convenience things.  I enjoy making things a little healthier and cheaper.  I found a recipe here that I liked and that I've tweaked as I've used it.  It was easy and worked great so why not keep making it.

I like using Bisquick because it is great for so many things.  Pancakes on Saturday mornings, of course.  Tasty cheesy-garlic biscuits with dinner.  Sweet.  A favorite baked egg recipe from my childhood, awesome!  Using my homemade Bisquick in all three.  Seriously cool!

So over the next few posts I will post recipes for all of the above.  Super sweet!  Let's start.

Homemade Bisquick Mix

3 cups whole wheat flour
3 cups white flour
3 Tbsp baking powder
1 Tbsp salt
1 cup shortening

Sift flour, baking powder, and salt into a bowl.  Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.  Store in an airtight container.


So now you have the basic mix.  Pretty easy, right?  And a heck of a lot cheaper than the real stuff.  So here's the bonus recipe for the day.

Super Fast Blueberry Pancakes


2 cups Bisquick mix
1 cup milk
2 eggs
1 cup fresh blueberries

Stir ingredients until blended.  Add blueberries and gently fold in.

Pour slightly less than 1/4 cupfuls onto hot greased griddle.

Cook and enjoy!

Check out the new blog at jonesinfortaste.com

Herb Bubble Bread

I like getting new recipes and I'm always looking for easy and tasty bread recipes. The Taste of Home website is a link I have used often when I am looking for a specific type of recipe.  Plus they have lots of crock pot recipes which I love to use if you haven't guessed.  So if you're in a pinch and need a new recipe check them out.

Bread is hard because it can involve a lot of work but having a bread maker has really helped out with my love of fresh bread.  I had never used my bread machine to just mix up dough before but I am so glad that I finally did.  Using my bread machine this way makes my clean up and work so much easier.  If your bread machine has a knead and 1st rise setting use it for this because this recipe is pretty killer.  I made it for the first Thanksgiving dinner that I ever made while my husband was doing training in Virginia for the Army.  We invited anyone who was staying there to come so we had about 10 people in our apartment, over half of whom I had never met.  This recipe was a big hit.  I made two pans of it and I'm pretty sure we didn't have any leftovers.  Between my husband, my daughter, and I we can almost polish off one whole pan of these, they are that good. So whether you make it from scratch like I did or just follow the recipe the way they gave it.

Herb Bubble Bread
(recipe from tasteofhome.com)

1/2 cup grated Parmesan cheese
3/4 tsp dried parsley flakes
1/4 tsp dill weed
1/8 tsp each dried thyme, basil, and rosemary, crushed
1/4 cup butter, melted
2 tsp minced garlic
1 loaf (1 pound) frozen bread dough, thawed or bread machine large whole-wheat bread recipe (after recipe)


In a small bowl, combine cheese and seasonings.  In another bowl, combine butter and garlic; set aside.

Divide dough into 16 pieces.  Roll into balls.  Coat balls in butter mixture, the dip in cheese mixture.  Place in a greased 9-in by 5-in loaf pan.

Cover and let rise in a warm place until doubled, about 1 hour.  If using the bread machine dough I placed my in a warm oven with a pan of hot water underneath for about 20 minutes until doubled.

Bake at 350 F for 22-26 minutes or until golden brown.  (Cover loosely with foil if top browns too quickly.)  Cool for 10 minutes before removing from pan to a wire rack.  Serve warm.

Bread Machine Whole-wheat bread (large loaf)

4 5/8 oz. water

4 5/8 oz. milk

1 1/2 cups whole wheat flour

1 /2 cups white flour

1 1/2 tsp salt

3 Tbsp sugar

1 1/2 Tbsp butter

2 tsp yeast

Add ingredients in order listed to bread machine pan.  Select knead and 1st rise cycle.  Follow recipe as above.

Semi-Home made tip

Being a mom can be quite time consuming and I don't always have time to make things from scratch (honestly, who does).  I don't mind the store bought croissants but it is always nice to have something a little bit different.  Here are some things that taste great in a pinch.

For a savory dinner croissant sprinkle garlic powder and parsley over each triangle before rolling it up.

For a breakfast croissant sprinkle cinnamon and sugar over each triangle.

For a dessert croissant place about 1 1/2 Tablespoons of chocolate chips near the top of the triangle.  Carefully roll up the triangle making sure to seal the corners of the croissant.

For each of the above bake according to package directions.

Zucchini bread

So I am a big believer that food should be more than just what tastes good.  I love the part in Ratatouille where the critic tastes the food and is transported back to a particular memory.  Food should be about bringing people together and creating memories together.  My grandma's zucchini bread is one of those foods that reminds me of Christmas.  For as long as I can remember she has made it every year for Christmas.  She spends hours making the bread in the mini bread pans and individually wrapping them.  When I eat her zucchini bread I think of how much I love her and all of the good memories I have.  That is what food is about.


The zucchini bread is moist and dense, exactly how I think it should be.  I lather on the butter and I even like putting a little, or a lot depending on the mood, of strawberry jam.  Speaking of strawberry jam, that is just another food that makes me think of my childhood.  My mom makes the best strawberry jam that I love to put on everything.  She doesn't make it as frequently anymore but when she does I savor every last drop.  Bake, share, and enjoy, because that is really how it should be done.

Zucchini Bread

3 eggs

1 cup oil

2 cups peeled, grated zucchini

1 tsp vanilla

2 cups sugar

3 cups flour

1 tsp salt

1/4 tsp baking powder

1 tsp baking soda

3 tsp cinnamon

1 cup raisins

1/2 cup nuts (optional)

(If you have a blender, zucchini can be made up that way until smooth).  Beat eggs with electric mixer until foamy.  Add oil, zucchini, sugar, and vanilla.  Mix well.  Add all dry ingredients except raisins and nuts.  Mix in well and beat at medium speed for 2 minutes.  Fold in raisins and nuts.  Grease and flour 2 loaf pans.  Pour 1/2 in each pan.  Place on lower rack.  Bake at 325 degrees for 60 to 80 minutes.  Test doneness with toothpick.  Let cool 10 minutes.  Turn onto wire rack.

Crock Pot Apple Cider Pork Roast

I love my crock pot. I use it at least once a week and often times more than that. There is nothing better than being able to come home to a wonderful smelling house, especially when there was little to do to prepare it. Since I like the ease that comes with the crock pot it shouldn't be a surprise that I love my bread maker too. Fresh bread without 99% of the work makes everything better. This pork has a great flavor with just a hint of sweetness. This was great as leftovers on toasted bread with some barbeque sauce.

Apple Cider Pork Roast
1 packet Spiced Apple Cider
1 cup water
1 tsp garlic powder
½ tsp mustard
½ tsp thyme
½ tsp Hungarian paprika
Salt & pepper
1 medium sized onion, sliced
2-3 lbs Pork Roast

Combine apple cider, garlic powder, mustard, thyme, paprika, salt, and pepper in boiling water. Place sliced onion in bottom of crock bottom. Place pork roast on top of onion and pour apple cider mixture over the roast. Cook on high for 5 to 6 hours. Shred and serve.


Bread Maker Whole Wheat Bread

9/16 cup (4 5/8 oz) tap water
9/16 cup (4 5/8 oz) milk
1 cup whole wheat, 2 cups white (13 ¼ oz) bread flour
1 ½ tsp salt
3 Tbsp sugar
1 ½ Tbsp butter
1 tsp dry yeast

Add ingredients in order listed and bake according to bread maker instructions.

Thyme Cheddar Twists

My favorite food group by far has to be any form of carbs. I love pasta, bread, potatoes, crackers,... the list could go on and on. I admit that I get Martha Stewart Magazine (subscription courtesy of my grandmother)and I love to scour through it each month. I admire what her and her crew do (besides the jail stint)and I have saved tons of her recipes. Now, many of them are not only ridiculously hard but with some pretty random ingredients. I don't have the time or money to get some of these ingredients but I still like to try them. This is one of those recipes.

She used sharp white cheddar; I substituted the white cheddar for a cheddar-jack blend I got at Costco and had on hand. She uses all white flour; I substituted one of the cups with wheat flour, which is pretty standard for me. I try to put wheat flour in everything if I can because I figure every last bit helps. This last time that I made them I also substituted rosemary for the thyme. One thing I've learned is that you don't have to follow the recipe exactly for it to taste good. If you don't feel confident doing that with every recipe, try it with one you know well. Substitute one ingredient for another that you think sounds good. It's really quite a liberating experience.

These rolls are absolutely delicious and are relatively easy to make. My husband and I enjoyed just eating them as snacks by heating them up in the toaster oven. So tasty!

Thyme Cheddar Twists
(Adapted from Martha Stewart Living Magazine)

1 cup milk
4 tablespoons sugar
2 envelopes active dry yeast (2 scant tablespoons)
2 cups all-purpose flour, plus more for dusting
1 cup whole wheat flour
1 teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cut into pieces, plus 3 tablespoons unsalted butter melted
3 large egg yolks
Vegetable oil, for bowl
1 1/2 cups coarsely grated cheddar cheese, about 4 ounces (choose your favorite)
2 tablespoons chopped fresh thyme (or substitute about 1 tablespoon dried thyme or rosemary)
2 teaspoons ground pepper
1 large egg beaten with 1 tablespoon water, for egg wash

Heat milk in a small saucepan over medium heat until it registers 110 degrees on an instant read thermometer; transfer to a bowl. Stir in 2 tablespoons sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes.

Process flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until mixture resembles coarse meal (you can also do this by hand with a pastry blender or two forks). Add milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to form a 15 by 18 inch rectangle. Brush surface with melted butter. Sprinkle half of dough evenly with cheese, thyme, and pepper.

Fold dough in half horizontally, bringing the non-cheese side over the cheese side. Roll out to form a 10 by 18 inch rectangle. Cut into 26 10-inch long, 1/2-inch wide strips.

Twist 2 strips around each other; pinch edges to keep strips from unraveling. Shape twist to form a spiral; transfer to a greased baking sheet or one lined with parchment paper. Repeat with remaining strips.

Brush twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.