1 Envelope of Active Dry Yeast (2 1/4 Tsp.)
3/4 Cup Plus 2 Tbsp. of Warm Water
1 Tbsp. of Sugar
2 3/4 Cups of All-Purpose Flour, Plus More for Dusting
2 Cups (8 oz.) of shredded Parrano Originale®
1/2 Cup of Walnuts, Finely Chopped
6 Tbsp. of Softened, Unsalted Butter
In a medium bowl, combine the yeast with 1/2 cup of warm water and let stand until foamy, approx. 5 mins. Stir in the sugar and 3/4 cups of flour to form a sponge. Cover and let stand until billowy, approx 30 mins.
In a large bowl combine the remaining 2 cups of flour with the Parrano Originale®, walnuts and salt. Make a well in the center and add the yeast mixture and the remaining 1/4 cup plus 2 tbsp. of water. Add the butter and stir until dough is formed.
Line a baking sheet with parchment paper. Scrape the dough onto a lightly floured work surface and knead until smooth. Divide into thirds.
Roll each piece of dough into a 12 inch log about 1 1/2 inches thick. Arrange logs on prepared baking sheet 2 inches apart. Loosely cover with moistened paper towels and plastic wrap. Let stand for approx. 45 mins, or until risen.
Preheat oven to 350 degrees. Remove plastic wrap and paper towels and bake for 35 minutes, until golden brown and puffed. (An instant read thermometer inserted in the center will read at 205 degrees when done) Let cool on baking sheet for 20 minutes before serving.
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