4.5
2 ratings

No-Knead Water-Rising Twists

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1949

Theodora Smafield of Rockford, Illinois, won the first-ever Pillsbury Bake-Off with this simple, sweet bread recipe.

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1949.

Recipe courtesy of Pillsbury.

Every other winning recipe from the Pillsbury Bake-Off.

Ingredients

  • 2 1/2 –3 1/2 cups Pillsbury BEST All Purpose or Unbleached Flour
  • 1 Cup sugar
  • 1 Teaspoon salt
  • 1 package active dry yeast
  • 3/4 Cups milk
  • 1/2 Cup margarine or butter
  • 1 Teaspoon vanilla
  • 2 eggs
  • 1/2 Cup chopped nuts
  • 1 Teaspoon cinnamon

Directions

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/2 cup of the sugar, salt and yeast; blend well.

In small saucepan, heat milk and margarine until very warm (120 to 130 degrees F.). Add warm liquid, vanilla and eggs to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, 30 to 40 minutes. (Dough will be sticky.)

Grease 2 large cookie sheets. In small bowl, combine nuts, remaining 1/2 cup sugar and cinnamon; blend well. Drop about 1/4 cup dough into nut mixture; thoroughly coat. Stretch dough to about 8 inches in length; twist into desired shape. Place on greased cookie sheets. Repeat with remaining dough. Cover; let rise in warm place, about 15 minutes.

Heat oven to 375 degrees F. Uncover dough. Bake 8 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.

Nutritional Facts
Servings12
Calories Per Serving310
Total Fat12g19%
Sugar18gN/A
Saturated2g12%
Cholesterol28mg9%
Protein7g14%
Carbs44g15%
Vitamin A19µg2%
Vitamin B120.1µg2.2%
Vitamin D0.3µg0.1%
Vitamin E0.7mg3.3%
Vitamin K7µg9%
Calcium34mg3%
Fiber2g9%
Folate (food)86µgN/A
Folate equivalent (total)168µg42%
Folic acid48µgN/A
Iron2mg11%
Magnesium24mg6%
Monounsaturated6gN/A
Niacin (B3)3mg17%
Phosphorus105mg15%
Polyunsaturated3gN/A
Potassium130mg4%
Riboflavin (B2)0.3mg20.5%
Sodium207mg9%
Sugars, added17gN/A
Thiamin (B1)0.6mg39.8%
Trans1gN/A
Zinc0.8mg5.6%