Golden Twist Pastry Bread

Ingredients

• 3 cups All‑purpose flour (sifted)
• 1 cup Warm water (about 110°F (43°C))
• 2 tablespoons Olive oil (plus extra for greasing hands)
• 1 teaspoon Instant yeast
• 1 teaspoon Salt
• 1 teaspoon Sugar (helps activate yeast)

Instructions

1. Activate yeast

   In a small cup, combine warm water, sugar, and instant yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

2. Mix dry ingredients

   In a large mixing bowl, whisk together sifted flour and salt.

   Time: PT2M

3. Combine wet and dry

   Make a well in the flour mixture, pour in the yeast mixture and 2 Tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT3M

4. Knead the dough

   Lightly grease your hands with a few drops of olive oil. Turn the dough onto a lightly floured surface and knead for about 5‑7 minutes until smooth and elastic. No additional flour is needed if you keep your hands oiled.

   Time: PT7M

5. First rise

   Shape the dough into a ball, place it back in the bowl, cover with a kitchen towel, and let it rise in a warm spot for 30 minutes or until doubled in size.

   Time: PT30M

6. Shape the twists

   Punch down the risen dough, divide it into 6 equal pieces. Roll each piece into a long rope (about 12 inches). Twist the rope into a spiral and tuck the ends underneath to form a neat twist shape.

   Time: PT5M

7. Second rise on sheet

   Line a baking sheet with parchment paper. Place the twisted loaves on the sheet, leaving space between them. Cover loosely with a towel and let rise for 10 minutes.

   Time: PT10M

8. Bake

   Preheat the oven to 200°C (390°F). Bake the pastries for 18‑20 minutes, or until they turn a deep golden color and emit a fragrant aroma.

   Time: PT20M

   Temperature: 200°C

9. Cool and serve

   Remove the pastries from the oven, transfer to a wire rack and let cool for 5 minutes before serving warm.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (will be denser)
• Instead of Warm water: Milk for richer flavor
• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of Instant yeast: Active dry yeast (use 1½ tsp)
• Instead of Salt: Sea salt, Kosher salt (adjust amount)
• Instead of Sugar: Honey (½ tsp)

Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Kitchen towel or plastic wrap
• Baking sheet
• Parchment paper (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Activating the yeast correctly (warm water, not hot).
• Greasing hands with oil to prevent dough sticking and avoid extra flour.
• Kneading until the dough is smooth and elastic.
• Shaping the twists without tearing the dough.
• Baking until golden – underbaking leaves a pale crust, overbaking makes it dry.

Chef Tips from the Video

• For extra flavor, add a pinch of za'atar or sesame seeds on top before baking.
• Brush the twists with melted butter right after they come out of the oven for a richer taste.
• Use a kitchen scale for precise flour measurement (≈360 g).

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months. Reheat in oven.

Room temperature: Best eaten the same day; can stay at room temperature for 4‑5 hours.

Make-Ahead Tips

• Prepare the dough a day ahead, let it rise, shape, and refrigerate overnight. Bake in the morning.
• Freeze unbaked twists on a tray, then transfer to a freezer bag. Bake from frozen, adding 5 minutes to baking time.