Italian Herb Bread

Recipe View Prepare: Gather all ingredients and have them measured and ready to go.

Recipe View Activate Yeast (5 minutes): In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it stand until foamy, about 5 minutes. This indicates the yeast is active.

Recipe View Combine Wet and Dry Ingredients: Stir 3 cups of flour, Romano cheese, olive oil, salt, basil, oregano, garlic powder, and onion powder into the yeast mixture. Gradually mix in the remaining 3 cups of flour until just incorporated. The dough will be quite stiff.

Recipe View Knead the Dough (5-10 minutes): Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, 5 to 10 minutes. The dough should be tacky but not sticky.

Recipe View First Rise (1 hour): Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover with a damp dish towel or plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

Recipe View Shape the Loaves (15 minutes): Punch the dough down to release the air. Divide the dough in half and shape each half into a loaf. Place each loaf into a greased 9x5-inch loaf pan.

Recipe View Second Rise (30 minutes): Cover the loaf pans with a damp dish towel and let rise in a warm place until doubled in volume, about 30 minutes.

Recipe View Bake (35 minutes): Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven for 35 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Recipe View Cool (15 minutes): Remove the loaves from the pans and let cool on wire racks for at least 15 minutes before slicing.