Time: 2 h 40 min
Servings: 12 slices


  • 1 tbsp organic active dry yeast
  • 1 tablespoons honey
  • 1 cup warm water 105 °F
  • ¼ cup olive oil
  • ½  tablespoon Pink Himalayan Salt
  • 1 tablespoon Bruschetta Dip Mix
  • ½ teaspoon Onion powder
  • ½ cup grated Romano cheese
  • 3 cups unbleached or whole wheat flour



  1. In a bowl, mix yeast, honey and warm water together then let the mixture rest for 5 minutes, until it doubles in size or becomes foamy.
  2. Stir the rest of the ingredients with only 1 1/2 cups flour into the yeast mixture. As you stir the dough, slowly add the remaining 1 1/2 cups of flour until you get a firm dough.
  3. Knead dough for about 10 minutes, or until it is smooth. Place in a bowl with oil, and then flip the dough to cover the top side with oil. Cover the bowl with a damp cloth and set aside for an hour, or until the dough doubles in size.
  4. Punch dough down and knead for a minute. Split the dough to create two loaves and place inside two oiled loaf pans. Set aside for 30 minutes for the dough to rise.
  5. Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Take out the loaves from the oven and set aside for 10 minutes. Slice the bread and enjoy.  
For lovers of homemade Italian bread!
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