Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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1 1/4 oz pkg active dry yeast

1 1/4 cups warm water (110* - 115*)

2 tablespoons sugar

1 teaspoon salt

1 teaspoon garlic salt

1/2 cup grated Romano cheese

3 to 3 1/2 cup all-purpose flour

Cornmeal

Instructions: 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-in. loaf. Place on an ungreased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf. Fill a 13-in. x 9-in. x 2-in. baking pan with 1 in. of hot water and place on the bottom rack. Preheat to 400*. Bake loaves for 20-25 minutes. Remove to wire racks. Yield: 2 loaves (16 slices each).

Staging:

Variations:

Background: Note: 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.

Serves: 1

Food Exchanges: