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Cheesy Italian Bread

List of Ingredients

1 package (1/4 oz.) active dry yeast
1 1/4 cups warm water (110 to 115 degrees)
2 tablespoons sugar
1 teaspoon salt
1 teaspoon garlic salt
1/2 cup grated Romano cheese -- (or Parmesan)
3 to 3 1/2 cups all-purpose flour
cornmeal


Recipe

In a mixing bowl, dissolve yeast in water. Add sugar, salt, garlic salt, cheese and 2 cups flour; beat until smooth.

Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half.

Shape each half into a 14 inch loaf. Place on an ungreased baking sheet that has been sprinkled with cornmeal.

Cover and let rise until doubled, about 45 minutes.

Brush loaves with water. Make three diagonal slashes about 1/2 inch deep with a very sharp knife in each loaf.

Fill a 13x9 inch baking pan with 1 inch of hot water and place on the bottom oven rack.

Preheat oven to 400 degrees.

Bake loaves for 20 to 25 minutes. Remove to wire racks.

Yield:
"2 loaves"

Recipe By :Taste of Home, Aug/Sept. 97, pg. 36