3 c all purpose flour, divided
2 tbsp sugar
2 pkg active dry yeast
1 can condensed french onion soup (10 1/2oz)
1/4 c butter
1 egg
1 c grated romano cheese
1 tsp sesame seed

In a large bowl, combine i cup of the flour, the sugar and the yeast. In a small sauce pan over med.-high heat, heat soup and butter until very warm (120 to 130°F). With mixer at low speed, gradually pour soup mixture into ingredients, mixing well. At medium speed, beat 3 minutes or until smooth. Add egg, cheese and 1 cup of the flour, beat 2 minutes more. With spoon stir in enough remaining flour to make a stiff batter. Cover; let rise in warm place until doubled, about 1 1/2 hrs. Grease 1 1/2 qt. casserole. Stir down batter turn into prepared casserole. Cover, let rise until doubled, about 45 minutes. Preheat oven to 325°F. Brush with water and sprinkle with sesame seed.

Bake 50 minutes or until bread sounds hollow with tapped finger. Remove from pan; cool on wire rack before slicing.