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-Wright, San Jose, California

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
32 servings


  • 1 (.25 ounce) package active dry yeast

  • 1 ¼ cups warm water (110 degrees to 115 degrees F)

  • 2 tablespoons sugar

  • ½ teaspoon salt

  • 1 teaspoon garlic salt

  • ½ cup grated Romano cheese

  • 3 cups all-purpose flour

  • 2 tablespoons Cornmeal


  1. In a large mixing bowl, dissolve yeast in water. Add the sugar, salt, garlic salt, cheese and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

  2. 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.

  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.

  4. Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf.

  5. Fill a 13-in. x 9-in. x 2-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Preheat to 400 degrees F. Bake loaves for 20-25 minutes. Remove to wire racks.


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.