Cheesy Italian Bread
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling
YIELD: 2 loaves (16 pieces each).
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
Ingredients
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1 package (1/4 ounces) active dry yeast
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1-1/4 cups warm water (110° to 115°)
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3 to 3-1/2 cups all-purpose flour, divided
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2 tablespoons sugar
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1/2 teaspoon salt
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1 teaspoon garlic salt
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1/2 cup grated Romano cheese
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Cornmeal
Directions
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1.
In a large bowl, dissolve yeast in warm water. Add 2 cups flour and the sugar, salt, garlic salt and Romano cheese. Beat until smooth. Stir in enough remaining flour to form a soft dough.
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2.
Turn onto a floured surface; knead until smooth and elastic, 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.
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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. Arrange 1 oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 400°.
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4.
Brush loaves with water. Make 3 diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf.
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5.
Fill a 13x9-in. baking pan with 1 in. of hot water and place on bottom oven rack. Place prepared sheet with loaves on middle oven rack. Bake until golden brown, 20-25 minutes. Remove to wire racks to cool.
Nutrition Facts
1 piece: 54 calories, 1g fat (0 saturated fat), 2mg cholesterol, 120mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 2g protein.
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