Preparation:
In large bowl, combine 2-1/2 cups flour, cheese, pimientos, 3 tbsp sugar, jalapeno peppers and salt; mix well. In small bowl, combine warm water, yeast and 1 tsp sugar; stir until dissolved. Stir in oil and pepper sauce. Add yeast mixture to dry ingredients; mix until flour is completely incorporated. Turn out onto a floured surface, knead dough about 15 minutes, adding about 1/2 cup more flour until dough is no longer sticky. Place in a large, greased bowl and invert dough so top is greased. Cover with a towel. Let stand in a warm place (90-100 degrees) until doubled in bulk, about one hour. Punch down dough. Divide dough into 16 pieces; shape each into a ball. Place in bottom of an 8 or 9 inch greased oven proof skillet, arrange remainder on top. Cover with towel. Let rise until doubled in bulk, about one hour. Brush top with egg white. Bake in a preheated 325F oven 40-45 minutes until well browned. Cool 5-10 minutes; remove from pan. Cool completely on wire rack. |
