Bacon, herb and cheese bread

4 1/2 c. flour
2 envelopes of yeast
2 tsp Italian herb seasoning
1 1/2 tsp salt
3 cloves garlic, minced
1 1/4 c. water
1/4 c. olive oil
2 eggs
8 ox. (2 c.) shredded cheese, divided
10 slices cooked bacon, coarsely chopped

Combine 1 1/2 c. flour, yeast (undissolved), Italian herb seasoning, salt, and garlic in large mixer bowl.  Heat water and oil until very warm (120 - 130 degrees); gradually add flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add eggs and 1 c. flour; beat 2 minutes at high.  Stir in 1 c. cheese and remaining flour to make a stiff batter.  Spread batter on greased 15 X 10 jelly roll pan or rimmed baking sheet with at least 1 inch sides.  Sprinkle with remaining cheese; top with bacon.  Cover and let rise in warm, draft free place until puffy, about 30 minutes.

Bake at 375 degrees for 25 to 30 minutes or until done.  Cover loosely with foil during last 5 to 10 minutes of baking if cheese topping beings to over brown.  Remove from pan; cool on wire rack.  Serve as strips or squares, or slice and use for sandwiches.