1 pkg. active dry yeast (not a rapid rise variety)
3-3 1/4 c. flour
1 c. water, 105-115 degrees
2 tbsp. sugar
1/2 tsp. salt
4 tbsp. olive oil
2 cloves garlic
Parmesan cheese, to taste
Ground black pepper, optional

Saute garlic in 2 tablespoons olive oil over low heat, until oil has been flavored by garlic. Strain and set oil aside to cool. Combine 2 cups flour, 2 tablespoons sugar and 1/2 teaspoon salt; mix.

Dissolve yeast in water in mixer bowl. Add 2 tablespoons olive oil and dry ingredients. Mix with dough hook on medium speed for 30 seconds, scraping bowl to ensure mixing of ingredients. Continue mixing for another 5 minutes at medium speed, scraping bowl occasionally.

Slow mixer to lowest setting. Add final 1-1 1/4 cups flour, 1/2 at a time, until dough cleans side of bowl. Knead for 1-2 minutes and place in large greased bowl, covered, in warm place, for 1 hour or until dough doubles in bulk.

Split dough in half. Form two 8-10 inch round loaves, 1/2 inch thick and place on well greased large cookie sheet. Rub with cooled oil in which garlic was sauteed, Parmesan cheese and pepper, if desired, to taste. Allow to rise 30-45 minutes. Heat oven to 425 degrees.

Bake loaves 12-15 minutes. Cool slightly on rack, before cutting in wedges. Serves warm.