INGREDIENTS

2-1/2 ozs. Parmesan cheese, cut in small pieces

1 pkg. active dry yeast

3 tsps. sugar

1/3 c. warm water (105-115° )

2/3 c. yellow cornmeal

3-3/4 c. flour (unbleached and/or bread)

1-1/2 tsps. salt

4 tbsps. butter, cut in pieces

9 drops Tabasco sauce

3/4 c. ice water

1 egg, beaten for glaze

 

With metal blade, process the cheese until finely grated. Remove blade and insert dough blade.

Stir yeast and sugar in warm water until dissolved. Let sit until foamy.

In food processor, process flour, cheese, cornmeal, salt, butter and Tabasco sauce for 20 seconds. With machine running, pour in yeast mixture through small feed tube followed by ice water in a steady stream, only as fast as the flour absorbs it until dough cleans the side of bowl. (All ice water may not be needed). Continue to process for 60 seconds to complete kneading.

Shape dough into a ball. Place in a lightly floured or greased plastic bag. Squeeze out air and close end with a wire twisty, allowing space for dough to rise. Let rise until dough has doubled, about 1-11/2 hours.

Remove twisty and punch down dough. Shape into 18 equal portions. Roll each one between hands to form a smooth 8" rope. Loop the rope into a loose knot. Place on ungreased baking sheet. Cover with greased plastic wrap and let rise until doubled. Brush tops with beaten egg, if desired.

Bake in preheated 375° oven for 10-12 minutes. Remove to wire rack.

Makes 18

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