Cheesy Italian Bread Recipe

4.5 8 9
Cheesy Italian Bread Recipe
Cheesy Italian Bread Recipe photo by Taste of Home
Publisher Photo

Cheesy Italian Bread Recipe

Read Reviews
4.5 8 9
Publisher Photo
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. —Cookie Curci, San Jose, California
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min. + cooling

Ingredients

  • 1 package (1/4 ounces) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 3 to 3-1/2 cups all-purpose flour, divided
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon garlic salt
  • 1/2 cup grated Romano cheese
  • Cornmeal

Directions

In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar, salt, garlic salt, and cheese. 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.
Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf.
Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Bake bread at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Cheesy Italian Bread in Taste of Home August/September 1997, p35

Nutritional Facts

1 slice: 54 calories, 1g fat (0 saturated fat), 2mg cholesterol, 120mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 1 package (1/4 ounces) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 3 to 3-1/2 cups all-purpose flour, divided
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon garlic salt
  • 1/2 cup grated Romano cheese
  • Cornmeal
  1. In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar, salt, garlic salt, and cheese. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. 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.
  3. 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.
  4. Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf.
  5. Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Bake bread at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Cheesy Italian Bread in Taste of Home August/September 1997, p35

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justmbeth User ID: 1196484 233548
Reviewed Sep. 27, 2015

"Really good! I may have used a touch too much flour this time around...but that was a novice bread maker fault. Will make again."

MY REVIEW
stephrae User ID: 6656051 47462
Reviewed Dec. 11, 2013

"I have made this twice now and my family loves it!"

MY REVIEW
rduckworth User ID: 2502241 15807
Reviewed Dec. 4, 2013

"Just a question before I bake this bread. I do not use garlic salt, so how much salt and garlic powder would I use?"

MY REVIEW
granolagirl7 User ID: 2657158 48696
Reviewed Jan. 9, 2011

"DELICIOUS!!!"

MY REVIEW
lz0s18 User ID: 5107471 23742
Reviewed May. 2, 2010

"Delicious bread and easy to make. I am new to bread-making. This bread was a great boost to my confidence in making bread. I would encourage all to give it a try. A big, big hit at our house !!!"

MY REVIEW
krazykrisy User ID: 4475315 23739
Reviewed Oct. 29, 2009

"This bread is a family favorite. I also use it sliced in half lengthwise for sub sandwiches with a cup of soup. It's delicious."

MY REVIEW
PatWTS User ID: 117277 202327
Reviewed Oct. 23, 2009

"Have made this dozens of times and everyone loves it. I often use Parmesean cheese rather than Romano and use garlic powder instead of garlic salt and it comes our great!"

MY REVIEW
ak47gramma User ID: 1987841 50219
Reviewed Oct. 19, 2009

"Will make this again. We all loved it"

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