Twist Bread

Source:  Shanna G.
Makes 4 big loaves

4 c. warm water
4 T. yeast
1/2 c. sugar
4 t. salt
1/4 c. oil
1 T. (heaping) dough enhancer
11 c. flour

Mix 5 cups of the flour with yeast.  Add water - as hot as can come from tap. Add dough enhancer.  Let rise 10 minutes.  Add sugar, salt, and oil.  Add remaining flour - enough to clean the sides of bowl.  Mix 1-2 minutes.  Let rise for 5-10 minutes.  Put in loaf pans and let rise.  Bake at 350 for 28 minutes.

To make twist bread:
Divide dough into 4 parts.  Roll one part out into a large rectangle.  Top with different toppings (garlic/parm or cinnamon sugar).  Roll up long end into long tube.  Starting 2 inches down from end, cut lengthwise all the way down.  Twist halves over each other - three times - letting the layers lay open. Can fit 2 loaves on one cookie sheet.  Bake for 20 minutes at 350 degrees. 

Toppings, for 2 loaves:
Garlic/parm:
1/4 c. butter
Garlic
Simmer
Add basil, oregano, and cheese

Cinnamon sugar:
1/2 c. butter, melted
Cinnamon

*Bake all 4 loaves, freeze unused ones to be used for later.
Brown sugar