1.5 cups unbleached all-purpose flour
1/4 cup grated Parmesan cheese (the "green can" cheese works well) plus extra for garnish
2 Tbsp. cornmeal
2 tsp. double-acting baking powder
1/2 tsp. salt (don't omit)
1/4 cup butter (that's 1/2 a stick)
1/2 cup whipping cream
3/4 tsp. each dried basil and dried oregano
1/8 tsp. garlic powder
Preheat oven to 425 degrees. Spray a large baking sheet with nonstick spray. Set it aside.
Combine flour, cheese, cornmeal, baking powder and salt in a large bowl. Cut in butter with 2 knives (works better than a pastry blender any day!) until mixture resembles coarse crumbs. Beat eggs in a medium bowl. Add cream, basil, oregano and garlic powder; beat until well blended. Add cream mixture to flour mixture; stir until mix forms a ball.
Turn out dough onto a well-floured surface. Knead 10-12 times; place on prepared baking sheet. Pat dough into a 7-inch round that's about 1 inch thick. Score the top of the dough into 8 wedges with a sharp knife - don't cut all the way through. Sprinkle with the additional Parmesan cheese.
Bake the loaf for 20 to 25 minutes or until tests done with a toothpick. Cook on the baking sheet on a wire rack for 10 minutes. Serve warm.