2 c. warm water (105-115 degrees)
2 pkg. active yeast
2 tbsp. sugar
2 tsp. salt
2 tbsp. butter (soft)
1/2 c. plus 1 tbsp. grated Parmesan cheese
4 1/4 c. presifted all-purpose flour

1. If possible check temperature of warm water with thermometer. Sprinkle yeast over water in large bowl of electric mixer, stirring until dissolved.

2. Add sugar, salt, butter, 1/2 cup cheese and 3 cups flour. Beat at low speed until blended. At medium speed, beat 2 minutes until smooth. Scrape down side of bowl and beater with rubber scraper.

3. With wooden spoon, gradually beat in rest of flour, cover bowl with waxed paper and towel.

4. Let rise in warm place 85 degrees free from drafts, 45 minutes or until quite light, bubbly and more than double in bulk.

5. Preheat oven to 375 degrees. Lightly grease 1 1/2 or 2 quart casserole.

6. With wooden spoon stir down batter. Beat vigorously 1/2 minute or about 25 strokes. Turn into grease casserole. Sprinkle evenly with 1 tablespoon cheese.

7. Bake 55 minutes or until nicely browned. Turn out on wire rack. Let cool completely or slightly warm. Cut into wedges. Makes 1 loaf.