: In a medium-sized bowl, whisk together the flour, salt, and baking powder. Cut in the unsalted butter; leave the butter in uneven pea-sized bits, larger than you would for a pie crust. If you have a food processor, a few quick pulses is all it takes. St
: Combine the Parmesan, paprika and cayenne and set aside.
: Beat the eggs with the water in a small bowl, set aside.
Assembly: Roll the dough into a 12 x 24-inch rectangle; it'll be about 1/8-inch thick. Brush the entire surface with egg wash. Sprinkle the cheese evenly over half of the dough. Fold the bare piece of dough over the filled piece to make a 12-inch square,
Using a rolling pizza cutter, a sharp knife, or similar implement, cut the dough in 3/4-inch wide strips crosswise, so that you have about 17 1-inch strips. Pick up a dough strip, and twist the ends in opposite directions (like you were wringing out a was
Brush the tops lightly with egg wash if desired; it will make them brown better. Bake the twists in a preheated 400°F oven for 20 to 22 minutes, or until they're golden brown. Remove them from the oven, and cool them on a rack. Serve them in a long bread