Cheesy Italian Bread

1 pkg active dry yeast ( or 1 Tablespoon if you buy bulk like I do)

1 1/4 cups warm water

2 Tablespoons sugar

1 teaspoon salt

1 teaspoon garlic salt

1/2 cup grated Romano cheese (I've subbed with Parmesan too, very good)

3- 3 1/2 cups all-purpose flour

Cornmeal

In a mixing bowl, dissolve yeast in water. Add sugar, salt, garlic salt, cheese, and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased boel, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, divide in half. Shape each half into a 14" loaf. Place on an ungreased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, abou 45 minutes. Brush loaves with water. Make 3 diagonal slashes about 1/2'' deap with a very sharp knife in each loaf. Fill 9x13 pan with 1'' of hot water and place on the bottom oven rack. Preheat oven to 400, bake loaves for 20-25 minutes. Remove to wire racks to cool.

This recipe is very easy and one of my FAVORITES!( Icould eat a whole loaf by myself) It is wonderfull with any meal, and left overs( if there are any) make great homemade croutons.