2 c. warm (105 to 115) degree water
2 pkgs. active dry yeast
2 tbsp. sugar
2 tsp. salt
2 tbsp. butter, softened
1/2 c. plus 1 tbsp. grated Parmesan cheese
1 1/2 tbsp. dried oregano
4 1/4 c. sifted all-purpose flour (sift before measuring)

Pour warm water in bowl. Sprinkle yeast over water and stir until completely dissolved. Add sugar, salt, butter, 1/2 cup cheese, oregano and 3 cups of the flour to the yeast and water mixture. Beat with electric mixer on low until blended. Increase speed to medium and beat for 2 minutes, until smooth. Beat remaining flour into batter.

Cover bowl with waxed paper and a damp kitchen towel. Place bowl in warm (85 degree) place, free from drafts. Let rise 45 minutes until dough is light and bubbly and more than double in bulk.

Preheat oven to 375 degrees. Grease a 1 1/2 to 2 quart casserole. Stir batter down with wooden spoon and beat vigorously with spoon for 30 seconds. Turn batter into casserole and sprinkle with 1 tablespoon of Parmesan cheese. Bake on center rack for 55 minutes or until nicely browned. Put on wire rack to cool. Use serrated bread knife to cut. Very good warm with sweet butter. Makes 1 loaf.