Cheesy Italian Bread

Cheesy Italian Bread

2 loaves

1 package yeast (or 2 1/4 teaspoons)
1 1/4 cups warm water
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon garlic salt
1/2 cup grated Romano cheese
3 to 3 1/2 cups flour
cornmeal

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. 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. Turn onto a lightly floured surface; divide in half. Shape each half into a 14 inch loaf. Place on a greased 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 inch deep with a very sharp knife in each loaf. Fill a 13x9x2 inch baking pan with 1 inch of hot water and place on the bottom oven rack. Bake loaves at 400° for 20-25 minutes. Remove to wire racks. Serve with your favorite Italian food!