2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 (.25 ounce) packages active dry yeast
6 cups bread flour
½ cup grated Romano cheese
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Mix warm water, sugar, and yeast together in a large bowl; let sit until mixture is foamy, about 5 minutes.
Stir 3 cups flour, Romano cheese, olive oil, salt, basil, oregano, garlic powder, and onion powder into yeast mixture. Gradually mix in remaining 3 cups flour until incorporated; dough will be stiff.
Knead dough on a lightly floured surface until smooth and elastic, 5 to 10 minutes. Place dough into an oiled bowl and turn until the surface is coated. Cover with a damp dish towel and let rise until doubled in volume, about 1 hour.
Punch dough down to release air; shape into two loaves. Place each loaf into a greased 9×5-inch loaf pan. Let rise until doubled in volume, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven for 35 minutes. Remove loaves from the pans and let cool on wire racks for at least 15 minutes before slicing.
Prep Time:35 mins
Cook Time:35 mins
Additional Time:1 hrs 50 mins
Total Time:3 hrs
Yield:2 9×5-inch loaves