[goodcooking] Cheesy Italian Bread

Cheesy Italian Bread
Recipe By :Cookie Curci-Wright, San Jose, CA

1/4 ounce 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
3 to 3 1/2 cups flour

In a large mixing 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-inch loaf. Place on a greased 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" baking pan With 1 inch of hot water and place on the bottom oven rack. Preheat To 400 degrees. Bake loaves for 20-25 minutes. Remove to wire racks.

Source: "Mom's Best Meals, TOH"
Copyright: "Reiman Publications, 2007"
Yield: "2 loaves"

Per Serving (excluding unknown items): 1703 Calories; 19g Fat (10.2% Calories from fat); 59g Protein; 317g Carbohydrate; 14g Dietary Fiber; 58mg Cholesterol; 4874mg Sodium. Exchanges: 19 Grain(Starch); 3 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : This crusty bread is as big a treat today as it was when Mom
Made it back when I was growing up. It goes so well with an Italian
Meal or alongside a big bowl of soup.

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