Preparation:
Stir together 1 cup of the flour, 2 tablespoons of the Parmesan cheese, the cracked black pepper, yeast, basil, salt, and suar ina large mixing bowl. Add the water and the 2 tablespoons oil. Beat with an electric mixer on low speed till combined, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderatley stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased bowl; turn once. Cover dough and let rise in a warm place till doubled (about 1 hour).
Divide dough into four equal portions; place one portion on a lightly floured surface. Cover and refrigerate remaining dough. Dust first dough portion with additional flour and roll into a 16x6-inch rectangle; cut in half crosswise. Brush half with additional olive oil. Sprinkle with 1 tablespoon Parmesan cheese and additional cracked black pepper. Place other half of rectangle on top of filling. Cut into sixteen 1/2 inch strips. Twist strips several times; place 1/2 inch apart on a greased baking sheet. Brush with additional olive oil.
Bake in a 400 F oven for 12 to 15 minutes or till golden brown. Remove. Cool on wire racks.
Repeat with the remaining dough, cheese, black pepper, and olive oil. Place in an airtight container. |
