1 (.25 ounce) package Active Dry Yeast
1 cup Warm Water
1 Tbsp Sugar
2 Tbsp Olive Oil
1½ tsp Salt
1½ tsp Dried Basil
1½ tsp Dried Oregano
½ tsp Garlic Powder
½ tsp Onion Powder
¼ cup Romano Cheese, grated
3 cups Bread Flour


  1. 1. Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  2. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Dough will be stiff.
  3. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
  4. Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
  5. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing. Bread Machine Steps
  6. Bread Machine Steps: Place foamy yeast in bread machine pan.
  7. Mix all dry ingredients and place in pan over yeast and water. Add last the olive oil.
  8. Set on dough mode and let run through 1st rising. Remove and follow directions from step 4 to step 5.

Chefs’ Note:

If camping, you can freeze the bread, thaw and let rise. Then bake in Dutch Oven at campsite. Lasagna very good with Italian Bread.