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Ingredientes
- 2Â 1/2 ounce Parmesan cheese cut in small pcs
- 1 pkt active dry yeast
- 3 tsp sugar
- 1/3 c. hot water (105-115 )
- 2/3 c. yellow cornmeal
- 3Â 3/4 c. flour (unbleached and/or possibly bread)
- 1Â 1/2 tsp salt
- 4 Tbsp. butter cut in pcs
- 9 dsh Tabasco sauce
- 3/4 c. ice water
- 1 x egg beaten for glaze
Direcciones
- With metal blade, process the cheese till finely grated. Remove blade and insert dough blade.
- Stir yeast and sugar in hot water till dissolved. Let sit till foamy.
- In food processor, process flour, cheese, cornmeal, salt, butter and Tabasco sauce for 20 seconds. With machine running, pour in yeast mix through small feed tube followed by ice water in a steady stream, only as fast as the flour absorbs it till 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 possibly greased plastic bag. Squeeze out air and close end with a wire twisty, allowing space for dough to rise. Let rise till dough has doubled, about 1-11/2 hrs.
- Remove twisty and punch down dough. Shape into 18 equal portions. Roll each one between hands to create a smooth 8" rope. Loop the rope into a loose knot. Place on ungreased baking sheet. Cover with greased plastic wrap and let rise till doubled. Brush tops with beaten egg, if you like.
- Bake in preheated 375 oven for 10-12 min. Remove to wire rack.
- Makes 18
