Everyone might be knee deep in holiday cookies, but we’re wrapping up 2021 with these Lemon and Dill Bread Twists with Feta Yogurt Dip. Featuring Olivelle’s Black Pepper Olive Oil, Roasted Garlic White Balsamic Vinegar and Lemon and Dill Tzatziki Rub & Seasoning. Don’t forget to enter the giveaway to win all the Olivelle products we’ve featured this month.
From AnkarsrumUSA recipe developer, Carmi Adams:
Both the filling and the dip use all three of the Olivelle products mentioned above. While the flavors of dill and lemon shine through in the bread twists, they all provide supporting background flavors to the feta and yogurt in the dip. The stainless-steel bowl gets used for the dough, and the plastic whipping bowl for the dip.
This dough is easy to work with, so if you have kids that want to help out when it comes time to shape the twists, have at it.
While the twists are rising, make up the filling.
Bake the twists until just beginning to turn a pale golden brown on top.
As we wrap up the blog posts for this year, we hope that you have enjoyed cooking and baking along with us. Please let us know if you have any questions or comments, or future recipes you’d like to see! Happy baking and happy holidays! See you next year.
Lemon and Dill Bread Twists with Feta Dip
Prep Time: 35 minutes
Inactive Time: 2 1/2 hours
Cook Time: 30 minutes
110 g. (1/2 cup) olive oil
360 g. (1 1/2 cups) warm water
12 g. (1 Tbsp.) instant dry yeast
600 g. (5 cups) bread flour
8 g. (1 1/4 tsp.) kosher salt
14 g. (7 tsp.) Olivelle Lemon and Dill Tzatziki Rub & Seasoning
15 g. (1 Tbsp.) Olivelle Roasted Garlic White Balsamic
21 g. (1 1/2 Tbsp.) olive oil
2.25 g. (1/2 tsp.) Olivelle Black Pepper Olive Oil
350 g. (1 1/2 cups) full fat Greek yogurt
226 g. (8 oz.) feta, crumbled
6.75 g. (1 1/2 tsp.) Olivelle Black Pepper Olive Oil
30 g. (2 Tbsp.) Olivelle Roasted Garlic White Balsamic Vinegar
3 g. (1 1/2 tsp.) Olivelle Lemon and Dill Tzatziki Rub & Seasoning
pinch kosher salt
In the stainless-steel bowl with the roller/scraper, combine the olive oil, water and yeast on medium low speed (2 o’clock).
Gradually start to add in the flour, and then add the salt.
Lock the arm in place about 1/2 inch from the side of the bowl and let knead for 15 minutes.
Once kneaded, shape into a ball, cover, and let rise until doubled in size, approximately 1 1/2 hours.
While dough is rising, make filling and dip.
Whisk together all ingredients in a small bowl. Set aside until ready to use.
Combine all ingredients in the plastic whipping bowl with the balloon whisks. Cream together on high speed (6 o’clock) for 2 minutes, stopping and scraping down sides halfway through. Cover and store in refrigerator until ready to serve.
Line two half sheet pans with parchment paper or silicone baking mats.
Once the dough has risen, turn out onto a lightly dusted clean surface and roll into a 16×12 inch rectangle. Spread filling all over dough. Using a pizza cutter or sharp knife, cut into 12 strips. Fold strips in half, and then hold each end and gently stretch to lengthen about an inch or two. Twist each end in opposite directions to form bread twist. Lay 6 twists on each prepared pan, leaving about an inch and a half between twists.
Cover and let rise until almost doubled in size, approximately 45 minutes – 1 hour.
Preheat oven to 375º F.
Once twists have risen, bake for 30 minutes, until just beginning to turn faint golden brown on top and bottom. Let cool for 5-10 minutes and then serve warm with dip.
Yield: 12 twists
WHOLE WHEAT VERSION
-Replace all-purpose flour with 580 g. (5 cups) whole wheat flour. If milling at home, use a hard wheat.
-For mixing, add olive oil, water and 2/3 of flour into stainless steel bowl. Mix together until combined and then cover and let sit for 45 minutes. After 45 minutes, mix in yeast, slowly mix in rest of flour and then salt. Lock arm in place 1/2 inch from side of bowl and knead 8 minutes.
-Follow instructions above for rising, shaping and baking.