Recipe - Focaccia Spirals

1 One fourth cup Allpurpose flour, (1 One fourth to
1 1/2)
One half cup Plus 1 tablespoon CREAM OF
WHEAT Cereal, see note
1 Envelope fastrising yeast
2 tablespoon Grated Parmesan cheese
1 teaspoon Salt
1 teaspoon Sugar
Three fourths cup Hot water, (125?F to 130?F)
3 tablespoon Olive oil
2 Cloves garlic, minced
1 teaspoon Dried oregano leaves

Note: (1/2minute, 2 1/2minute or 10minute stovetop cooking)

In large bowl, combine 1 cup flour, One half cup cereal, undissolved yeast,
cheese, salt and sugar. Combine hot water and 1 tablespoon olive oil; stir
in flour mixture until smooth. Stir in enough remaining flour to make a
soft dough. Knead on floured surface for 6 to 8 minutes or until dough is
smooth and elastic. Cover; let rise for 20 minutes.

Divide dough into 6 equal pieces; shape each into 16inch rope. Coil 1 rope
to form each roll; place on greased baking sheet which has been sprinkled
with remaining 1 tablespoon cereal. Cover; let rise in warm draftfree
place until doubled in size, about 30 minutes.

In small skillet, brown garlic in remaining oil. Brush dough with 1
tablespoon oil mixture; sprinkle with oregano. Bake at 400?F for 18 to 20
minutes or until golden brown. Brush tops of baked rolls with remaining oil
mixture and serve warm.

Bread Stick Variation: Divide dough into 12 equal pieces. Shape each piece
into 8inch rope. Repeat procedure as above for rising and baking times.

NOTES : Makes 6 rolls

Recipe by: Nabisco Cream of Wheat web page Posted to TNT Prodigy's Recipe
Exchange Newsletter by Cathy andys@thor.planet.net on Apr 27, 1997