1 pk Dry yeast
1 c  Warm water (105-115 deg.)
2 c  All purpose flour
1 c  Cake flour
1 ts Salt
2 tb Olive oil
1/2 c  Grated Parmesan cheese
1 ts Coarsely ground pepper

(Makes 1 loaf.)

Sprinkle yeast over water in small bowl; stir to soften. Let stand until
dissolved, about 5 minutes.

Combine 2 cups all purpose flour, cake flour and salt in large bowl. Stir
in yeast mixture and oil. Knead on floured surface until smooth and
resilient dough forms, about 10 minutes, adding more flour if dough is
sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover
bowl with plastic. Let dough rise in warm draft-free area until doubled in
volume, about 1 1/2 hours.

Line baking sheet with parchment. Punch dough down. Knead in cheese and
pepper on lightly floured surface. Divide dough into 3 equal pieces. Roll
between hands and surface into 14-inch ropes. Working on prepared sheet,
braid ropes together beginning in center and working toward each end. Tuck
ends under and pinch to seal. Cover with towel. Let dough rise in warm
draft-free area until almost doubled in volume, about 1 hour.

Position rack in lower third of oven and line with baking tiles.* Preheat
oven to 400 deg. for 30 minutes. Brush loaf with cold water. Slide loaf and
parchment onto baking tiles. Bake 10 minutes. Mist oven with cold water,
using spray bottle. Bake 10 minutes longer. Mist again. Continue baking
until loaf is golden brown and sounds hollow when tapped on bottom, about
25 minutes. Cool on rack. This bread is best served the same day it is
baked.

*If unavailable, bake bread on parchment paper-lined baking sheet.