3 loaves
1 1/3 cups warm water (105 to 115 degrees)
1 tablespoon sugar
1 package dry active yeast
6 ounces imported Parmesan cheese, rind removed, cut into 1-inch chunks
3 1/2 cups bread flour
2 tablespoons pure mild olive oil or vegetable oil
3/4 teaspoon salt
1 1/2 teaspoons dried leaf oregano
3/8 teaspoon freshly ground pepper
Vegetable shortening
1 egg white
Mix 2/3 cup of the water, sugar and yeast in small bowl; let stand until
bubbly.
Insert metal blade in dry food processor container. Process Parmesan cheese until powdery; measure 1/2 cup and set remainder aside. Put flour,
1/2 cup cheese, oil and salt in container. Process, adding remaining 2/3 cup warm water in thin stream within 15 seconds. Process until dough forms
a soft, moist ball, about 45 seconds.
Rinse large bowl with warm water; do not dry. Add dough. Cover with
plastic wrap. Let rise in warm place until tripled in bulk, 1 1/2 to 2
hours.
Remove dough from bowl without kneading; divide into 3 even pieces. Remove 1/3 cup of dough from each piece.
To shape each loaf, keep a ruler on hand. Sprinkle 1 tablespoon Parmesan cheese on work surface. On the cheese-sprinkled surface, roll out large
piece of dough to 12 by 8-inch rectangle, turning to coat both sides evenly with cheese. Sprinkle 1 1/2 tablespoons Parmesan cheese, 1/2 teaspoon
oregano and 1/8 teaspoon pepper evenly over top of dough. fold into thirds lengthwise to make a long, thin dough rectangle. Pinch two long edges
together tightly to form a cigar shaped loaf.
For dough strips, sprinkle work surface with 1 tablespoon Parmesan
cheese. On cheese-sprinkled surface, roll out a 1/3 cup piece of dough to 12 by 4-inch rectangle. Cut in half lengthwise to form two long flat
strips.
With cheese side of dough facing the cigar-shaped loaf, wrap and stretch strip around loaf clockwise; pinch both ends firmly. Attach the second
strip where the first ended and wrap it counterclockwise around the loaf to form a
crisscross diamond pattern. Pinch dough strips at both ends to fasten securely. Repeat with other loaves.
Coat a curved metal French bread pan or baking sheet generously with vegetable shortening. Put each loaf seam side down in pan. Gently press 1
tablespoon Parmesan cheese on top of each loaf. Cover with lightweight towel. Let rise in warm place until doubled in bulk, about 1 hour.
Adjust oven rack to lowest position. Heat oven to 425 degrees. Wet a
soft pastry brush and dip it into egg white. Brush tops with egg white.
Bake until golden brown and bottom sounds hollow when tapped, 20 to 25 minutes. Loosen from bread pan; cool completely on wire racks.
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