Cheesy Italian Bread Recipe
Cheesy Italian Bread Recipe photo by Taste of Home

Cheesy Italian Bread Recipe

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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
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES: 32 servings


  • 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

Nutritional Facts

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


  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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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."

Reviewed Dec. 11, 2013

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

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?"

Reviewed Jan. 9, 2011


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 !!!"

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