Ingredients
1 package (1/4 ounces) active dry yeast1-1/4 cups warm water (110° to 115°)3 to 3-1/2 cups all-purpose flour, divided2 tablespoons sugar1/2 teaspoon salt1 teaspoon garlic salt1/2 cup grated Romano cheeseCornmeal
Preparation
In a large bowl, dissolve yeast in warm 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, 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. Preheat oven to 400°.
Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf.
Fill a 13x9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Bake until golden brown, 20-25 minutes. Remove to wire racks to cool.
