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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Classic blend — oregano, basil, thyme, rosemary, marjoram
Fine zesting and grating for citrus, spices, hard cheese
Durum wheat semolina — fresh pasta, bread, pizza dusting
Premium bread machine — dual kneading blades, rectangular loaf
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Classic blend — oregano, basil, thyme, rosemary, marjoram
Fine zesting and grating for citrus, spices, hard cheese
Durum wheat semolina — fresh pasta, bread, pizza dusting
Premium bread machine — dual kneading blades, rectangular loaf
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In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rest for 10 minutes. On a lightly floured surface, roll dough into a 15-in. square. Cut in half lengthwise; cut each half widthwise into 1-in. strips. In a shallow bowl, combine the butter, cheese, parsley, garlic powder and remaining oil. Dip each strip into butter mixture, then twist two to three times. Place 1 in. apart on greased . Bake at 350° for 18-21 minutes or until golden brown. Serve warm.