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Parmesan Twist

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  Egg 1 Large
  Water 1 Teaspoon
  Dry yeast 2 1⁄4 Ounce (1 Package)
  Sugar 1 Teaspoon
  Warm water 1 Cup (16 tbs) (100 To 110 Degree F)
  All purpose flour 2 3⁄4 Cup (44 tbs)
  Grated fresh parmesan cheese 2 Ounce (1/2 Cup)
  Vegetable oil 1 Tablespoon
  Dried italian seasoning 1 Teaspoon
  Salt 1 Teaspoon
  Cooking spray 1

1. Combine egg and 1 teaspoon water in a small bowl; stir with a whisk. Reserve 1 tablespoon egg mixture; set aside.
2. 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.
4. 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.
5. Preheat oven to 375°.
6. Brush reserved 1 tablespoon egg mixture over dough. Bake at 375° for 35 minutes or until golden.

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