Lunch: No-Knead Water-Rising Twists

This first BAKE-OFF® Contest winner originally had a unique rising method. In that procedure, the dough was wrapped in a tea towel and submerged in warm water to rise. In this updated version, we have streamlined the preparation of the dough and the risin

This recipe includes fertility superfoods such as:

Cinnamon, Nuts

Health and fertility benefits of No-Knead Water-Rising Twists

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 1/2 to 3 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
1 cup sugar
1 teaspoon salt
1 pkg. active dry yeast
3/4 cup milk
1/2 cup margarine or butter
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1 teaspoon cinnamon

Instructions

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

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