1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. water
1/4 c. milk, scalded (150 degrees)
1 1/2 c. sifted all-purpose flour
1 tbsp. sugar
1/2 tsp. salt
1/3 c. butter
1 beaten egg
1/2 c. grated Parmesan cheese
2 tbsp. chopped parsley

Soften active dry yeast in warm (110 to 115 degree) water or compressed yeast in lukewarm (85 to 90 degree) water. Cool milk to lukewarm.

Meanwhile, sift flour, sugar and salt into mixing bowl. With pastry blender or pastry fork, cut in butter until mixture resembles coarse meal. Add egg, softened yeast and milk; beat well. Stir in the cheese and parsley.

Turn into greased 8 x 1 1/2 inch round pan. Cover with damp cloth and let rise until doubled, about 40 minutes. Dot with more butter. Bake in moderate 375 degree oven for 20 to 25 minutes. Cut into pie-shaped wedges.

They that have no other meat Bread and butter are glad to eat!