1 pkg. yeast
1/4 c. warm water
1 tbsp. sugar
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 1/2 c. buttermilk
2 tbsp. olive oil
2 tsp. salt
4 1/2 to 5 1/2 c. sifted unbleached flour
3/4 c. grated fresh Parmesan cheese

In large bowl, dissolve yeast in warm water with sugar. Let sit for 15 minutes, then add basil and oregano. Heat buttermilk to lukewarm and blend into yeast mixture along with olive oil and salt. Gradually add flour 1 cup at a time until it forms a stiff dough, and then add Parmesan. Knead for 10 minutes, adding flour as necessary to prevent sticking.

Turn into well greased 2 quart casserole and top with a little more Parmesan. Allow to rise in warm place until double in bulk, about 1 hour. Bake at 350 degrees for 55 minutes. Serve warm or cool. Makes 1 large round loaf.