3/4 c. milk
1 tbsp. shortening
1 tbsp. butter
1 tsp. honey
1/2 c. warm water
1 1/2 tbsp. dry yeast
1/2 tsp. sugar
3 1/2 c. unbleached flour
3/4 tsp. salt

TOPPING:

1 egg
1/4 c. Parmesan cheese, grated
1/4 c. finely chopped walnuts
2 tbsp. sesame seeds
1 tsp. anise seed
1/4 tsp. ground ginger

Combine milk, butter, shortening, and honey. Heat in small saucepan to melt butter and shortening. Remove from heat and cool until lukewarm. Blend in water, yeast, and sugar. Let proof until foamy.

Combine flour and salt in bowl. Stir in yeast mixture (dough will be soft but not sticky). Turn onto floured board and knead 10-15 minutes. Shape into ball and turn to coat in oiled bowl; cover with damp towel and let double in bulk (1 hour). Beat egg with rest of topping ingredients when dough has doubled. Punch down dough and knead briefly. Shape into round flat loaf (5-6 inch in diameter). Put in a baking dish (oiled) and spread with egg-cheese mix. Let stand until doubled (about 1 hour). Bake for 10 minutes in preheated oven at 450 degrees and then 20-30 minutes at 350 degrees until golden brown.