Cheesy Italian Bread

Ingredients

• 0.3 ounces yeast dry
• 1.3 cups water (110° to 115°)
• 3 cups flour all-purpose divided
• 2 tablespoons sugar 
• 0.5 teaspoon salt 
• 1 teaspoon garlic salt 
• 0.5 cup pecorino cheese grated
• 1 serving cornmeal 

Equipment

• bowl
• baking sheet
• oven
• knife
• baking pan

Directions

1. In a large bowl, dissolve yeast in warm water.
2. Add 2 cups flour and the sugar, salt, garlic salt and Romano cheese. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf.
6. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. Arrange 1 oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 400°.
7. Brush loaves with water. Make 3 diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf.
8. Fill a 13x9-in. baking pan with 1 in. of hot water and place on bottom oven rack.
9. Place prepared sheet with loaves on middle oven rack.
10. Bake until golden brown, 20-25 minutes.
11. Remove to wire racks to cool.