Rosemary Twist Bread

Combine butter, rosemary and garlic in a 13″ x 9″ baking pan; tilt to coat the bottom of the pan. Combine flour, cheese, baking powder, sugar and salt in a mixing bowl; stir in milk until just moistened. Turn dough onto a lightly floured surface; knead 10 times or until smooth.

Roll dough into a 12 x 6-inch rectangle; cut into twelve 1-inch wide strips. Place in the pan and turn to coat with the butter mixture. Twist each strip about 6 times. Arrange strips 2 inches apart on a greased baking sheet and bake at 425 degrees for 20 to 25 minutes or until golden.