Ingredients
1 egg
1/2 cup milk
1/2 cup luke warm water
2 packages yeast
1/2 cup riccota cheese (skim or whole is fine)
2 tablespoons garlic powder (not garlic salt)
1 tablespoon sugar
1 teaspoon salt
4-8 cups flour (depending on how moist your riccota is)

1. Activate the yeast by adding mixing the granulated sugar with the yeast and slowly mixing in the lukewarm water. Let it stand until it becomes foamy.
2. Add egg, milk, roccota, garlic, salt and 1 cup of flour to the mixture and blend until smooth.
3. Slowly add in flour until a stiff dough is formed. The dough should pull off the sides of the bowl.
4. Knead the dough by hand on a well floured surface.
5. Shape into a ball and place into a greased bowl to rise. Cover with a plastic bag and allow the dough to rise until it has doubled in size. Make sure the place where you leave the bread to rise is warm.
6. Turn dough out onto a floured surface and knead again.
7. Shape into long ropes for bread sticks or form into two french bread shaped loaves. Let rise for about 20 minutes.
1. I sprinkled the surface with a mixture of garlic salt and grated parmesan cheese before I let it rise.
2. Remember to cut slits into the surface of your bread, it helps the bread keep its flavor.
8. Bake in a preheated oven at 350°F for about 20 minutes or until top is golden brown and it sounds holloaw when you thump the loaf with your thumb.
9. Let cool on a rack or serve warm.