Parmesan French Bread

Stir to combine the yeast, sugar, salt, and water. Let stand for 10 to 15 minutes. Then add the rest of the ingredients. Stir to form a ball. Cover with plastic wrap in a greased (I use Pam’s Olive Oil spray) bowl to rise for 1-1 1/2 hours in a warm and draft-free area, until dough has doubled in size.

Punch down on a floured surface. Knead about 10 times. Cut dough in half and place in a greased dual-perforated French loaf pan. Sprinkle with additional parmesan cheese and cracked pepper. Let rise for 1 hour.

Bake at 425 degrees for 12 to 15 minutes. Bread can be wrapped and frozen. Warm unwrapped thawed bread at 350 degrees for 8 minutes.