Spaghetti Bread

2 c flour
2 T yeast
1 T sugar
1 t garlic salt
1 t salt
1/2 parmesan cheese
1/2 t basil leaves
1 t parsley
1 1/2 c warm water
1 T olive oil

Mix yeast and sugar in the bowl. Pour water over and let the yeast activate for 5 minutes. Then mix in the salts, cheese, basil, parsley, and oil. Mix until moistened. Beat in 1 1/2 c of the flour. For a firm dough knead until smooth and elastic (5-7 minutes).
Let rise for 30-45 minutes in greased bowl until double in size. Punch down, divide in 2 parts. Roll each part into a 11x17 rectangle. Starting at the long end roll tightly and pinch ends to seal. Place seam side down on a greased cookie sheet. Make 3 diagonal slits on each loaf cover, let rise 30 more minutes. Bake at 375 degrees for 20 minutes.

Sarah Sturgeon