1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup freshly grated Parmesan cheese — plus 2 tablespoons
1 package quick-rising yeast
1 1/4 teaspoons salt
1/2 teaspoon granulated sugar
1/2 teaspoon freshly ground black pepper
3/4 cup water
1 teaspoon olive oil
1 large egg white — beaten with
1 tablespoon water
In a food processor, pulse flour, cornmeal, 1/2 cup Parmesan, yeast, salt, sugar and pepper. Set aside.
Heat water and oil in a saucepan until hot to the touch (120ºF). With processor running, slowly add hot liquid. Process until dough forms a ball. (Add 1 to 2 tablespoons warm water if needed.) Process for 1 minute more.
Turn dough out onto a floured surface. Cover with plastic wrap and let rest for 10 to 15 minutes.
Preheat oven to 425ºF. Lightly oil a baking sheet or coat it with nonstick spray. Sprinkle with cornmeal. Roll dough into a 7-by-l0-inch rectangle.
Cut into twelve 7-inch strips. Gently twist each strip and place 1 inch apart on prepared baking sheet. Brush with egg white mixture and sprinkle with remaining 2 tablespoons Parmesan.
Bake for 10 to 12 minutes, or until golden brown. Transfer to a wire rack to cool.