Pre-Heat oven to 400.

In a large mixing bowl, combine all of the dough ingredients, mixing till the dough begins to come away from the sides of the bowl.

Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. Add additional water or flour if needed - the dough should be somewhat sticky. If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. I love to knead the dough by hand. There's just something therapeutic about it.

Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 hour; it should just about double in bulk.

Punch the dough down and cut in half to make to shape into 2 small loaves. Allow an additional 45 minutes to rise.

Take just a little olive oil and lightly grease the outside.

Place parmesan cheese on a small plate, and spread it around. One loaf at a time, roll the whole top and sides of the loaves in the cheese.

Place on a pizza stone (I do like to warm the stone up a little bit by placing it in the oven for a few minutes.

With a sharp knife, make a few diagonal slits into the bread (approximately 1/2" deep).

Bake for approximately 30 minutes, or until top of bread is a beautiful light golden brown color.