Cheesy Italian Bread

1 pkg (1/4 oz) active dry yeast
1 1/4 cups warm water
2 tbsp sugar
1 tsp salt
1 tsp garlic salt
1/2 cup grated Romano cheese
3 to 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; 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; divide in half. Shape each half into a 14 inch loaf. Place on an ungreased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. Bursh loaves with water. Make three diagonal slashes about 1/2 deep with a very sharp knife in each loaf. Preheat to 400 degrees. Fill a 13x9" baking pan with 1" hot water and place on the bottom oven rack. Bake loaves for 20 - 25 minutes. Remove to wire racks.

Yield: 2 - 14" loaves, 16 slices each

Number of Servings: 32

Recipe submitted by SparkPeople user PESCETARIAN.