2 pk Active dry yeast
1/2 c Warm water; 110 - 115 degree
1 c Warm milk; 110 - 115 degrees
1/2 c Grated parmesan cheese
1/3 c Butter or margarine; melted
3 tb Sugar
1 ts Salt
1 c Cornmeal
2 Eggs
4 1/2 c All-purpose flour; 4-1/2 to
Topping:
1/4 c Butter or margarine; melted
1/4 c Grated parmesan cheese
Recipe by: TASTE OF HOME - OCT/NOV 95 In a large
mixing bowl, dissolve yeast in water. Add milk,
Parmesan cheese, butter, sugar, salt, cornmeal and
eggs; mix well. Add 3 cups of flour and beat until
smooth. Add enough remaining flour to form a soft
dough. Turn onto a floured board; knead until smooth
and elastic, about 6-8 min. Place in a greased bowl,
turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour. Punch dough
down. Shape into 24 ovals; dip each into melted butter
and Parmesan cheese. Place on greased baking sheets.
Cover and let rise until doubled, about 30 min. Bake
at 375 degrees for 20-25 minutes or until golden
brown. Remove from pans to cool on wire racks.
