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Cheesy Italian Bread

 Cheesy Italian Bread
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
32 ServingsPrep: 20 min. + rising Bake: 20 min. + cooling


  • 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


  • 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

2 of 2

Cheesy Italian Bread (continued)

Directions (continued)

  • 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).
Nutritional Facts:Diabetic Exchanges: One slice equals 1 starch; also, 60 calories, 102 mg sodium, 2 mg cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat.