1 pkg. dry yeast
1 tbsp. sugar
1 1/2 c. warm water (105 to 115 degrees)
1/3 c. instant nonfat dry milk powder
2 tsp. dried Italian seasoning
1 tsp. salt
2 tbsp. olive oil
2 1/2 c. bread flour, divided
1/2 c. grated Parmesan cheese
Pam

Dissolve yeast and sugar in warm water in a large bowl and let stand 15 minutes. Stir in milk powder, Italian seasoning, salt and olive oil. Add 2 cups flour and beat on low with an electric mixer until smooth. Add 1/2 cup flour and cheese and beat until smooth. Add remaining 1/4 cup flour and stir well.

Spoon batter into 3 (5 x 2 1/2 x 3 inch) loaf pans coated with Pam and cover with heavy duty plastic wrap and then aluminum foil. Let stand 15 minutes. Freeze 8 hours or up to 1 month.

Thaw dough, still covered, in refrigerator 12 hours. Let rise in a warm place (85 degrees), free from drafts, about 1 hour or until 1/2 inch from the top of the loaf pan.

Uncover dough and bake at 400 degrees for 30 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes. Remove from pans and cool on wire racks.