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Thyme-cheddar twists

Ingredients: 1/16 Gallon(s) milk 2 54/625 Ounce(s) sugar 2 envelopes active dry yeast 1 48/85 Pound(s) all purpose flour 4/23 Ounce(s) salt 8 Tablespoon(s) cold butter; cut into pcs -1 3 egg yolks 1 Cup(s) vegetable oil 1 1/2 Cup(s) sharp white cheddar cheese; coarsely grated 6 Teaspoon(s) thyme; chopped 2 Teaspoon(s) pepper 1 egg; beaten with 1 t water Directions: Heat milk in a small saucepan over medium heat until it registers 110F on an instant read thermometer; transfer to a bowl. Stir in 2 T sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes. Process flour, remaining 2 T sugar, salt and butter pieces in a food processor until mixture resembles coarse meal. 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 375F. On a lightly floured work surface, roll out dough to form a 15x18 inch rectangle. Brush surface with melted butter. Sprinkle dough evenly with cheese, thyme, and pepper Fold dough in half horizontally. roll out to form a 10x18 inch rectangle. Cut into 10 inch long, 1/2 inch wide strips. Twist 2 strips around eachother; pinch edges to keep strips from unraveling. Shape twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with remaining strips. Brush twists with egg wash. Bake until deep golden brown, 20-22 minutes. Contributor: Martha Stewart Living July 2004
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