- 1 package (1/4 ounces) active dry yeast
- 1-1/4 cups warm water (110° to 115°)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon garlic salt
- 1/2 cup grated Romano cheese (or a mixture of other cheeses!)
- 3 to 3-1/2 cups all-purpose flour
- Cornmeal
Directions
- In a large bowl, dissolve yeast in water. Add the sugar, salt, garlic salt, cheese and 2 cups flour. Beat until smooth. Stir in 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. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes.
- Bake in oven preheated at 400 degrees for 20-25 min.
