1 teaspoon penzey's southwest seasoning dried italian
2 ounces parmesan cheese fresh grated
1 teaspoon salt
1 teaspoon sugar
1 tablespoon vegetable oil
1 cup warm water (100° to 110°)
1 teaspoon water
Equipment
bowl
baking sheet
oven
knife
whisk
wire rack
measuring cup
Directions
Combine egg and 1 teaspoon water in a small bowl; stir with a whisk. Reserve 1 tablespoon egg mixture; set aside.
Dissolve yeast and sugar in 1 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
Combine yeast mixture, flour, remaining egg mixture, and next 4 ingredients in a large bowl; stir until a soft dough forms.
Turn dough out onto a lightly floured surface and knead until smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until dough has doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; divide in half. Shape each half into a 12-inch rope.
Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Twist ropes, and pinch end to seal; tuck both ends slightly under. Cover dough, and let rise 35 minutes.
Preheat oven to 37
Brush reserved 1 tablespoon egg mixture over dough.
Bake at 375 for 35 minutes or until golden. Cool on a wire rack.
