1 (1/4 oz.) pkg. active dry yeast
2 c. lukewarm water
1/4 c. vegetable oil
1 tsp. salt
4 c. unbleached flour, divided
1 1/4 c. freshly grated Parmesan cheese, divided
2 tsp. dried onion flakes
2 tsp. dried basil
2 tsp. dried oregano
1/4 c. melted butter

Dissolve yeast in lukewarm water. Let stand 5-10 minutes, or until mixture expands and becomes bubbly. Stir in oil, salt, 2 cups flour, 1 cup cheese, onion flakes, basil, and oregano.

Stir in remaining 2 cups flour to form a stiff dough. Turn out on a lightly floured board. Knead 6-8 minutes, or until dough is smooth and elastic. Shape dough into a ball. Place in a large greased bowl. Turn to grease top. Cover and put in a warm, draft-free place for 1 1/2 hours, or until doubled in bulk.

Punch down dough. Let it rest 30 minutes. Punch down again. Knead to remove bubbles. Divide in half. Shape bread. Put in 2 greased 9 x 5 x 3 inch loaf pans. Cover loosely with a clean dish towel.

Let dough rise again in warm, draft-free place 30 minutes, or until dough has risen to tops of pans. Bake in preheated 350 degree oven 40 minutes, or until tops are golden and bread leaves sides of pans.

Remove from pans. Brush loaves with butter and sprinkle with remaining 1/4 cup cheese. Cool on wire racks. Yields 2 loaves.